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James's Artichoke Frittata

6 med Artichokes 
2 Tbs Olive oil 
3 Garlic cloves, peeled & -minced 
3 small Red potatoes (about 1/2 Lb) -Grated 
8 Eggs, Well Beaten 
Salt & Black Pepper, Ground 
1 Tbs Oregano, Chopped 
1 Tbs Chives, Minced 
1 tesp Rosemary, Minced 

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through. Boil artichokes until just tender. Remove leaves and discard. Cut hearts into 1/2- inch cubes. Heat the olive oil in a medium sized, heavy bottomed skillet over medium heat. Add the garlic and saute until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; saute until tender, about 10 minutes, stirring often. Add the grated potatoes and cook for another 5 minutes. Add the eggs, salt, pepper and herbs. To set the eggs, let them cook for 2 or 3 minutes, without stirring, then lift the set edges and tilt the skillet slightly to let the uncooked egg run underneath. Repeat until the egg is set. Serve hot or cold, cut into wedges

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- E.Y. Harbug