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Artichoke Frittata


I made this artichoke frittata appetizer for my friend who was going straight to an Italian dinner party from the airport. Her husband brought me the ingredients on Friday, and picked up his patter with the appetizers on his way to the party.

3 6 oz. jars of marinated artichoke hearts, drained
1 small can chopped black olives (optional)
1 small onion, finely chopped
8 oz. pancetta, chopped
12 eggs, lightly beaten
4 c. grated cheddar
1/3 c. ITalian flavored bread crumbs
Salt and pepper to taste

Saute pancetta and onion in some of the artichoke marinade, or a little olive oil. Mix all other ingredients in a large bowl. Add pancetta-onion mixture and pour into a buttered 9x13 baking dish. Bake one hour at 325 and cool to room temp. Cut into 1" squares and serve. (Can be made ahead, chilled, and cut ahead.) Serves 12-15


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