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    Frittata of Home-Dried Tomatoes and Artichoke Hearts

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    Frittata of Home-Dried Tomatoes and Artichoke Hearts

    Serves: 4


    • 12 cherry tomatoes
    • A sprinkling of caster sugar
    • 1 tablespoon olive oil
    • 2 tablespoons olive oil
    • Balsamic vinegar
    • 2 red onions, finely sliced
    • 225g jar artichoke hearts in oil
    • 8 medium eggs
    • 2 tablespoons double cream
    • 25g freshly grated parmesan
    • 100g gruyère, cut in 1cm cubes
    • 3 sprigs of basil
    • Salt
    • Freshly ground black pepper


    1. Prick the tomatoes and place on a rack over a baking tray. Season with salt, pepper, sugar, 1 tablespoon of olive oil and balsamic vinegar. Bake at 120°C/gas mark 1/4 for 3 hours, brushing with more oil during baking. Sauté the onions in 1 tablespoon of olive oil until soft, in a 20.5cm non-stick, ovenproof frying pan or flame-resistant dish. Drain the artichokes and cut into quarters. Whisk the eggs with the cream, seasoning and parmesan. Place the tomatoes and artichokes on top of the onions, top with the gruyère and basil and pour over the egg mix.
    2. Cook over a medium flame for 5 minutes, then transfer to an oven preheated to 180°C/gas mark 4 and cook for 10-15 minutes or until it is firm to the touch and golden in colour. Serve hot or cold.

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