Ingredients:

2 lg Potatoes — peeled and thinly sliced
2 tbs Chopped onion
4 tbs Olive oil — divided 3+1 T.
1 pk Cooked artichoke hearts
4 Eggs
Salt and thyme — to taste
1/2 ts Thyme

Methods:

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