Artichoke, Leek, and Taleggio Frittata

Artichoke, Leek, and Taleggio Frittata
Photo by Scott Phillips


  • 6 large eggs
  • 3 oz. Taleggio cheese, cut into ¼-inch cubes (about ½ cup)
  • 5 baby artichokes, trimmed
  • 5 Tbs. extra-virgin olive oil
  • ¼ cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 2 medium leeks (white and light green parts only), trimmed, washed, and thinly sliced (1-½ cups)
  • + 1 more ingredients
    • ½ tsp. chopped fresh thyme

Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick. Heat 2 Tbs. of the olive oil in a 10-inch nonstick skillet over medium heat. Add the artichokes, a pinch of salt, and a couple of grinds of pepper. Cook the artichokes until lightly browned on one side, about...

View full recipe at Fine Cooking


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