Clean and prepare baby
artichokes. Cook in rapidly boiling water for 3-5 minutes.
Drain and let cool. Cut into quarters.
Chop onion, garlic and
parsley coarsely. Blanch asparagus in boiling water for 2-3
minutes and cut into one-half -inch pieces.
Pour olive oil into
preheated, nonstick skillet over medium heat. Add 3
tablespoons butter. Saute onion in skillet until soft. Remove
skillet from heat.
In a large bowl, beat eggs
until thoroughly mixed. Add garlic, parsley, asparagus,
artichokes, bread crumbs, cheese, salt and pepper and mix
well. Pour mixture into skillet with onions and let mixture
brown slightly, lifting sides occasionally with a spatula.
Preheat oven to 3500. Place
skillet in oven and bake for 15-20 minutes.
