New year . . . why not try something new? If you’re thinking about making more meat-free meals in the coming year, a good place to start is this easy and versatile baked frittata. Pantry staples make it happen. What, no artichokes in the cupboard? Substitute some spinach, or asparagus, or mushrooms: the possibilities are many.

Artichoke Frittata

to drink: Carica Rosé or . . .

Enjoy Artichoke Fritatta with a glass of your favorite Carica wine—could be a chilled bottle of Carica Rosé or Carica Chardonnay or a lighter to medium-bodied red, like Carica Mourvèdre Nouveau or Carica Grenache. Makes 4 servings, or appetizers for 8 to 10.

2 jars (6 oz. each) marinated artichoke hearts

1 medium yellow onion, peeled

4 large eggs

¼ cup dried bread crumbs

½ tsp. ground black pepper

½ tsp. dried oregano

¼ tsp. cayenne

8 oz. sharp cheddar cheese

2 tablespoons minced parsley (or 1 tablespoon dried parsley)

Preheat oven to 350°F.

Drain marinade from 1 jar of artichokes into a 10-inch cast-iron skillet.* Drain marinade from second jar and reserve for another use. In food processor with chopping blade, chop all artichokes finely, but do not puree. Remove chopped artichokes to a bowl and set aside.

In same food processor bowl, finely chop onion. Heat marinade in skillet. Add onion, then cook, stirring until onion is soft but not browned, about 5 minutes. Add onion to reserved chopped artichokes. Lightly wipe out skillet with paper towel (do not wash), place skillet in oven to heat.

In food processor, with shredder blade, shred cheese (about 2 cups)

In a large bowl, whisk eggs to blend. Stir in bread crumbs, pepper, oregano, and hot sauce. Fold in cheese, parsley, artichokes, and onion.

Using oven mitts or potholders to protect your hands, carefully remove heated skillet from oven. Pour in mixture into skillet and return to oven to bake uncovered about 30 minutes, until frittata mixture is set and lightly browned. Cool 30 minutes, then gently loosen the frittata and turn it out onto a large cutting board. Cut frittata into wedges. (For appetizer bites, cut into small squares.)

*If you don’t have a cast-iron skillet, cook onion in a non-stick skillet, and bake frittata in a 9 x 9-inch baking pan lined with parchment paper.

Artichoke Frittata for a new year