Artichoke and Bread Frittata

• 1 pound baby artichokes
• 10 large eggs
• 1/4 cup milk
• Salt
• Freshly ground black pepper
• 1 1/2 cups cubed (1/2-inch) day-old bread, crusts removed
• 5 tablespoons extra-virgin olive oil
• 1 medium yellow onion, sliced thin (about 1 1/2 cups)

1. Clean the artichokes as described in for fully edible artichokes on page 15.
2. Leave them in the acidulated water until youre ready to slice them.
3. Drain the artichokes thoroughly and rap them, stem side up, on a kitchen towel to remove as much water as possible.
4. Slice them 1/4 inch thick.
5. Preheat the oven to 350 F. Beat the eggs, milk, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
6. Add the bread cubes and let soak until softened, about 15 minutes.
7. While the bread is soaking, heat the olive oil in a 10-inch cast-iron or non-stick skillet with a heatproof handle over medium heat.
8. Add the onion and artichokes and cook until softened, about 10 minutes.
9. Season well with salt and pepper.
10. Add the egg mixture to the pan.
11. Cook and serve as described in the preceding Potato and Pepper Frittata recipe.

artichokes, eggs, milk, salt, freshly ground black pepper, bread, extravirgin olive oil, yellow onion

Taken from www.epicurious.com/recipes/food/views/artichoke-and-bread-frittata-375048 (may not work)