Pan-roasted artichoke frittata with mint and lemon from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 11) by Susan Spungen

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Notes about this recipe

  • Eat Your Books

    Can substitute green garlic for garlic.

  • lholtzman on June 18, 2025

    It is so hard to find some ingredients here in Boston. I think I saw one package of baby artichokes in my grocery store once this year and haven’t seen them since. Anyway, I decided to try with frozen artichoke hearts and the recipe came out really well. I saved both time and money. I used 1.5 lbs frozen artichoke hearts, which was a bit much. I think I’d use just 12 oz in the future. I let them defrost on my counter. Because in the original recipe you need to keep the prepared artichokes in lemon water and then use that lemon water to cook the artichokes, I had to make my own. I just put 1 tbsp lemon juice in 1/2 cup water. I followed the rest of the recipe as written, except I didn’t use the mint.

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