Categories: Eggs, Ceideburg 2 
      Yield: 4 servings 
  
      6 md Artichokes 
      2 tb Olive oil 
      3    Garlic cloves, peeled, 
           -minced 
      3 sm Red potatoes (about 1/2 
           -pound),  grated 
      8    Eggs, well beaten 
    1/2 ts Salt 
      1 ts Freshly ground black pepper 
      1 tb Chopped fresh oregano 
      1 tb Minced fresh chives 
      1 ts Minced fresh rosemary 
  
  This thick and sturdy herbed omelet lets the full flavor of fresh 
  artichokes shine through. 
   
  Prepare artichokes (see recipe for Young Artichokes and Fava Beans Stewed 
  in Olive Oil) and cut them 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. 
   
  Serves 4. 
   
  PER SERVING:  335 calories, 18 g protein, 31 g carbohydrate, 18 g fat (4 g 
  saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber. 
   
  From the San Francisco Chronicle, 4/23/93. 
   
  Posted by Stephen Ceideberg; May 11 1993.