Ran out of ideas thinking of a quick and juicy snack that doesn't contain gluten? This simple fried and baked frittata doesn't only omit such ingredients, but it also makes for a great vegetarian dish.
Wash and dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.
Heat 2 tbsp oil over medium flame. Add the artichoke with some salt and pepper and cook until brown on each side. Add 1/4 cup water and bring to a boil.
Reduce to a simmer and cover for 4 minutes. Remove lid and cook until any remaining liquid is evaporated. Transfer to a small bowl.
Fry the leeks in 2 tbsp oil and some salt. Once soft, remove from heat and add to the bowl with the artichokes.
Whisk the eggs and the cheese together. Add parsley, thyme and salt.
Turn the oven broiler to high. Add the last tbsp oil to an oven-proof pan over medium flame and cook the egg mix until the bottom is lightly golden.
Finish cooking in the oven and serve when top is golden brown.
Chef's Tip:
Taleggio cheese is an Italian soft cheese. You can use cheddar, Emmentaler, fontina cheese, gouda, Gruyere, or Havarti cheese instead. If you can't find baby artichokes, you can use any kind you prefer.
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