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Place artichokes in a large pan and cover with salted water. Bring to a boil and cook until tender. Remove and cool.
Separate artichoke leaves and remove meat with a teaspoon. Trim artichoke hearts and chop.
Sauté onion in vegetable oil until tender. Add artichoke and combine. Season with salt and pepper. Remove from heat and add egg and egg whites, slightly beaten.
Heat a medium size skillet and brush vegetable oil in a non adherent skillet. Place artichoke mixture in skillet and cook frittata at moderate heat.
Serve immediately.
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