This dish takes a bit of prep, but the results are worth it. Serve hot, warm, or room temp, as an appetizer or a light main course with a salad. It makes excellent picnic food also.
INGREDIENT:
3-4 artichokes, trimmed to tender leaves, halved lengthwise, choke removed, shaved into thin slices and toss into water with juice of one lemon in it
2 big handfuls, or 1 bunch, wild arugula, thick stems trimmed, washed and shaken dry
2 leeks, white and palest green, halved lengthwise and cut into thin half-moons, washed and strained to dry
¼-cup heaping garlic chives, thinly sliced on a 1-inch diagonal
½ teaspoon fresh thyme leaves, or ¼ teaspoon fresh rosemary needles, finely chopped, or to taste
Salt and pepper to taste
Olive oil as needed
½ cup mozzarella cheese, coarsely grated
6 eggs
2 tablespoons water
METHOD:
Heat oven to 400°F. Heat a 10-inch non-stick pan or well-seasoned 10-inch skillet over medium heat.
Bring a pot of water to a boil just large enough to hold the artichoke slices. When boiling, salt heavily, then drain artichokes and drop into boiling water. Blanch until almost tender, around 3-5 minutes. Drain well
Film pan with oil, and when it is shivering, add the leeks and artichoke slices and toss to coat with oil. Season with salt and pepper and add half the herbs. Toss to coat. Cook until artichokes are lightly colored, but avoid scorching the leeks.
When leeks are soft, add the arugula, tossing to mix with the rest of the ingredients and coat with oil. If the pan seems dry, drizzle a little more oil in and cook to wilt the arugula.
While the arugula wilts, mix the eggs with 2 tablespoons of olive oil and 2 tablespoons of water, the rest of the herbs, and ¾ of the garlic chives. Whisk well.
When the arugula is wilted, mix it into the rest of the ingredients. Increase heat to medium-high. Check to see that the pan bottom still has a film of oil. If not, add a little oil to the pan and wait until it is warm. When the pan is hot, add the eggs. Allow to start cooking, and when the edges seem to have firmed a bit, lift the edge of the eggs and allow the uncooked egg to run under the edge. When lifting, it is okay to tip the pan to encourage the eggs to flow well. Sprinkle the cheese over the top, but not too close to the edge. (You do not want the cheese to run under the eggs or it will stick to the bottom of the pan, fusing the frittata in place.) When most of the loose egg is moved under the edge, transfer the pan to the pre-heated oven. Place in the center of the oven, and cook until the eggs are set, around 10 minutes roughly.
Remove the pan from the oven and give a little shake to loosen the frittata. If it seems not to be a solid mass, return to the oven for 5 minutes. Retrieve from the oven, and shake to loosen. You might need to run a thin spatula around the edge to loosen the frittata. If ready, scatter with the remaining garlic chives, slide onto a large plate, and eat now or let cool for later.
Serves: 2-3 servings as a main course, 4 or more as an appetizer
Source: Chef Andrew E Cohen
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