Recipe: Carchof Jiben (Syrian Artichoke & Cheese Frittata)

1 tbsp. Extra Virgin Olive Oil
1 medium-sized onion, diced
1 tsp ground cumin
1 pkg or 10 oz. frozen or fresh-cooked artichoke hearts
1 lb. cottage or ricotta cheese
1 cup grated/crumbled hard cheese, can be Cheddar, Mozzarella, Feta, or anything else that can be grated or crumbled
3 large eggs, beaten
Salt & Black pepper to taste

In a large skillet over a medium flame, sweat the onion in the olive oil and cumin. When onion becomes translucent, add the artichoke hearts (still frozen is fine) and cook, covered, until the artichokes thaw. Remove from heat and salt to taste (if you're using Feta or another very salty cheese, use less salt here).

In a separate bowl, combine the cottage cheese, grated/crumbled cheese, eggs, and pepper. Add the artichoke/onion mixture and stir until combined. Pour all ingredients into a 9 x 9 baking pan, and bake at 350ºF until the top is browned (or about 45 minutes). Serves 4.

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