Courtesy of PureZing

Serves 4-6

INGREDIENTS:

2 lbs. baby artichokes
4 - 6 Tablespoons Extra Virgin olive oil
1 large onion, chopped
7 eggs
1 cup Parmesan cheese, freshly grated, divided
¼ cup fresh parsley, chopped
6-8 mushrooms, finely chopped
Sea salt and freshly ground pepper

DIRECTIONS:

Preheat oven to 375 degrees.

Remove tough outer leaves and the fibrous choke of each baby artichoke. Trim off any tough stems. Wash and drain.

Slice artichokes thinly. Saute with olive oil and onion about 5 minutes until the artichokes are al dente.

In a medium bowl beat eggs well. Then mixing thoroughly, add ¾ cup of the Parmesan cheese, parsley, mushrooms, Sea salt and grinds of pepper.

Pour ingredients into a greased casserole dish. Top with remaining ¼ cup of Parmesan, sprinkling it evenly over the top.

Bake 25-30 minutes until a toothpick in the middle comes out clean. Cut into squares and serve warm or cold.