1 package (9 ounces) frozen artichoke hearts
Lemon juice
2 tablespoons olive oil
1 ½ tablespoons butter
Flour
4 eggs
½ teaspoon salt
Pinch pepper
2 tablespoons milk or water
1. Thinly slice the artichoke hearts vertically and spread out on paper towels. Pat dry when thawed, and drizzle with lemon juice.
2. Heat olive oil and butter in a 10-inch skillet with an ovenproof handle. Coat artichoke heart slices with flour and brown on both sides in hot fat.
3. Beat eggs slightly. Mix in salt, pepper, and milk. Pour over artichoke slices in skillet.
4. Bake at 350° F 5 to 10 minutes, or until egg mixture is set.
4 SERVINGS