JERUSALEM ARTICHOKE & LEEK FRITTATA
These are tubers - the root portion of very pretty flower. The taste is nutty and wonderful, like a cross between chestnuts and potatoes. Their texture and color is similar to potatoes.
olive oil
4 medium sized artichokes or 6-8 small ones
1 large leek
8 eggs
2 tbls Parmesan cheese
salt & pepper to taste
Preheat oven to 375.
Wash the artichokes and slice into thin rounds.
Some people peel them before cooking but I find
this a difficult and unnecessary task. Slice the leek lengthwise and thoroughly wash away all
the sand. Slice them into half-rounds and place
in skillet with about 2 tbls olive oil and saute until the leeks are tender. Remove the leeks to a bowl and add 2 more tbls of oil and the
artichokes and saute until they are slightly
browned.
Meanwhile, in a bowl, scramble the eggs with the
milk or cream and season with salt and freshly
ground pepper and add the Parmesan. Return
the leeks to the pan and pour the egg mixture
over the leeks and artichokes and cook over
moderate heat until the edges appear slightly dry - approx. 5 minutes. Place the skillet in the oven and cook for 5 minutes. The eggs will pull away from the side of the pan. You may lightly brown under the broiler. (often I will sprinkle the top with additional parm and brown slightly)
Allow frittata to cool slightly or to room
temperature or chill. To serve, slice into wedges as you would a pie.
These are tubers - the root portion of very pretty flower. The taste is nutty and wonderful, like a cross between chestnuts and potatoes. Their texture and color is similar to potatoes.
olive oil
4 medium sized artichokes or 6-8 small ones
1 large leek
8 eggs
2 tbls Parmesan cheese
salt & pepper to taste
Preheat oven to 375.
Wash the artichokes and slice into thin rounds.
Some people peel them before cooking but I find
this a difficult and unnecessary task. Slice the leek lengthwise and thoroughly wash away all
the sand. Slice them into half-rounds and place
in skillet with about 2 tbls olive oil and saute until the leeks are tender. Remove the leeks to a bowl and add 2 more tbls of oil and the
artichokes and saute until they are slightly
browned.
Meanwhile, in a bowl, scramble the eggs with the
milk or cream and season with salt and freshly
ground pepper and add the Parmesan. Return
the leeks to the pan and pour the egg mixture
over the leeks and artichokes and cook over
moderate heat until the edges appear slightly dry - approx. 5 minutes. Place the skillet in the oven and cook for 5 minutes. The eggs will pull away from the side of the pan. You may lightly brown under the broiler. (often I will sprinkle the top with additional parm and brown slightly)
Allow frittata to cool slightly or to room
temperature or chill. To serve, slice into wedges as you would a pie.