Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         potatoes -- peeled and thinly
                        -- sliced
   2      tablespoons   chopped onion
   4      tablespoons   olive oil -- divided 3+1 T.
   1      package       cooked artichoke hearts
   4                    eggs beaten
                        salt and thyme -- to taste
     1/2  teaspoon      thyme

Preparation:

Rinse potatoes in water and pat dry. Mix with the onion. Fry slowly in the oil, turning often, until very reduced and tender -- about 30 minutes. Let the potato mixture cool a little, then toss with the artichokes, eggs and seasonings. Heat 1 tablespoon olive oil in a skillet, add the mixture and cook slowly for 5 minutes. Slide out onto a plate, reverse back into the pan and let brown for another 5 minutes. Serve lukewarm or cold, cut in wedges. Serves 2 to 4