Artichoke Frittata

Directions:

Prepare artichokes:
-Bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves.
-Cut the stem level with the base and trim any remaining dark green from the base then cut artichokes in half.
-Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.

In a large pan bring water, lemon juice, carrot, celery and peppercorns to a boil.

Add artichokes and cook until tender, about 7 to 10 minutes, remove artichokes from liquid and cool.

Cook pasta in boiling water until al dente; rinse in cold water and drain. Toss with 1 Tbsp olive oil; set aside.

Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper. Stir in cooked artichokes, pasta, tomato and sauteed mushrooms.

Heat remaining 2 Tbsp olive oil in large skillet; pour in egg mixture. Cook on one side until golden brown; turn to brown second side.

Cut into 4 wedges.

Garnish with fresh herbs, as desired.