8 to 10 sm. artichokes
1 c. olive oil
Salt to taste
Pepper to taste
8 eggs
1 tbsp. butter

Remove tough outer leaves of artichokes, cut off top third of remaining leaves, pare around the heart and cut into quarters or eighths. Remove fuzz, if necessary, and add to a bowl containing about 1/2 cup olive oil, coating to protect from air. Heat remainign olive oil in skillet; fry artichoke sections, turning them until tender and golden.

Drain on absorbent paper; sprinkle with salt and freshly ground black pepper. Arrange artichokes in bottom of well buttered gratin oven dish. Beat eggs lightly with 1 teaspoon cold, hard butter, cut into tiny pieces. Add salt and pepper, pour over artichokes, and sprinkle with crushed, dried basil leaves. Bake in preheated 400 degree oven 8 to 10 minutes, watching carefully, for dish should be removed from oven before center is set.