Comments on: A Moroccan Inspired Artichoke Frittata

By: Joe Horn

Joe Horn — Mon, 07 Jul 2008 01:52:12 +0000

Love the blog as always. I just made frittata for breakfast a few days ago. Come by and check it out and let me know what you think. http://cookingquest.wordpress.com

Joe

By: Tammy

Tammy — Fri, 11 May 2007 02:21:42 +0000

Loved it. Made it twice. Doubled the recipe and sprinkled some smoked paprika in there. Divine. Thanks for the inspiration.

By: Tammy

Tammy — Mon, 30 Apr 2007 02:05:24 +0000

Wow, this looks great. I’m definitely trying this. I’ll report back.

By: A Very Bad Girl « hogwash

A Very Bad Girl « hogwash — Sat, 28 Apr 2007 18:58:14 +0000

[...] delicious artichoke and fennel salad at The Four Swallows and Lara’s gorgeous artichoke photos inspired me to stock up when I saw artichokes on sale at [...]

By: L

Wed, 25 Apr 2007 19:07:00 +0000

Thanks all!

Laura – Yes, you can certainly just use the cooked hearts of the artichokes… just leave out the saute step, and let them sit for a little while in some of the preserved citrus zest.

-L

By: Lizzy

Lizzy — Wed, 25 Apr 2007 18:58:47 +0000

This looks amazing. I have always been afraid of fresh artichokes, but after reading this, I might tackle it. I think Trader Joes has some nice looking ones right now.

By: laura k

laura k — Wed, 25 Apr 2007 15:33:36 +0000

This does look quite lovely. What I’m wondering, though, is whether you could use artichokes that had been cooked. It seems a shame to waste the pleasure of eating the flesh off the leaves, so what if you cooked it, and then saved the artichoke hearts to make frittata? I may just have to try it this weekend…

By: Kristen

Kristen — Tue, 24 Apr 2007 15:48:02 +0000

Beautiful, as always!

By: barbara

barbara — Mon, 23 Apr 2007 22:26:07 +0000

Thanks for visiting Winos and foodies. I love your blog and have added a link so I can revisit. Looking forward to a stunning photo of your yellow food entry.

By: Rasa Malaysia

Rasa Malaysia — Mon, 23 Apr 2007 06:30:43 +0000

I have never seen a purple artichoke before…I don’t use it in my cooking, so I probably never pay enough attention to it.