Artichoke and Leek Frittata
Serve with a light white wine, such as a Chenin Blanc, or with a sparkling wine.
- Juice of 1 lemon
- 8 baby artichokes, each about 2 oz.
- Fine sea salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 2 cups thinly sliced leeks, white and pale
green parts only (2 to 3 medium leeks)
- 6 eggs
- 1⁄4 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. minced fresh flat-leaf parsley
Bring a pot three-fourths full of water to a boil over high heat. Salt the boiling water, then drain the trimmed artichoke hearts and add them to the water. Boil until tender when pierced with a knife, 5 to 7 minutes. Drain and transfer to a bowl of ice water; when cool, drain again. Cut the artichokes in half lengthwise, then cut lengthwise into slices 1/4 inch thick. Pat them dry.
In a 10-inch ovenproof nonstick fry pan over medium-low heat, melt the butter. Add the leeks and cook, stirring occasionally, until soft, 10 to 12 minutes. Stir in the artichokes, season with salt and pepper, and cook the vegetables together for 2 minutes to infuse them with the seasonings.
In a bowl, whisk together the eggs, cheese and parsley just until blended. Add the egg mixture to the pan and stir for just a few seconds to distribute the vegetables evenly. Reduce the heat to low and cook slowly, uncovered, until the eggs are almost completely set, 15 to 20 minutes. The eggs may still be a little moist in the center.
Meanwhile, preheat a broiler and position a rack about 8 inches from the heat source. When the eggs are ready, slip the pan in the broiler and broil until the top is lightly colored and the center is firm to the touch. Remove from the broiler and, using a rubber or silicone spatula, loosen the edges of the frittata, and then slide it carefully onto a serving platter. Serve warm, not hot; cut into wedges.