artichoke, leek, and taleggio frittata

What you will need:

4 large artichokes, trimmed 
5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium leeks (white and light green parts only)

6 large eggs
2 cups pancetta
3 oz. Taleggio cheese, cut into 1/4-inch cubes (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. chopped fresh

Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.

Heat 2 T 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 4 minutes. With a wide spatula, turn them over and cook until lightly browned on the other side, about 1 minute. Add 1/4 cup water and bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 4 minutes. Remove the cover and cook until any remaining liquid is evaporated. Transfer to a small bowl.

Add 2 T of the oil and the leeks to the pan with a pinch of salt. Increase the heat to medium low and cook, stirring occasionally, until soft and tender, 10 to 12 minutes. Transfer to the bowl with the artichokes.  Add 2 T of the oil and add the pancetta.  Cook for 10 minutes and then add to the artichokes and leeks.

Whisk the eggs in a medium bowl. Add the artichokes, leeks, Taleggio, parsley, thyme, and 1/2 t salt.

Position an oven rack 6 inches from the broiler and heat the broiler on high. Wipe out the skillet and heat the remaining 1 T oil over medium-low heat. Pour in the egg mixture and cook until the bottom is light golden (use a spatula to peek), about 4 minutes. Slide the spatula under the bottom to keep it from sticking. Put the pan under the broiler and cook until the eggs are set and the top is golden-brown, about 3 minutes more. Slide onto a serving platter and serve warm or at room temperature.