With fresh eggs from the hen and fresh artichokes from the garden, last night’s frittata was about as good as it gets! Frittatas are much less fussy than omelets and easily adaptable to serve more or less people. The texture is different even though the ingredients are similar because the egg puffs up in the oven.
Last night I grilled artichoke halves for the first time. (See How to Cook Artichokes.) Once they were done, I sliced them up more lengthwise to use in a frittata. You can, of course, make this with canned or frozen artichokes. They’re already cooked so just drain them.
You could also start this with leftover baked potatoes cut into cubes and skip the steam saute step.