Artichoke, Leek, and Taleggio Frittata

Artichoke, Leek, and Taleggio Frittata
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network