Artichokes, Arugula and Awesomeness

Back in the kitchen again. Thank goodness! Made a fairly simple dinner tonight, but the flavors were delicious and went very well together. I had an Artichoke Frittata with Leeks and Fontina along with an Arugula and Fennel Salad. Here it goes...

Artichoke Frittata with Leeks and Fontina: Yields 6 Servings
2 Tbsp butter
2 leeks, washed, trimmed and sliced 1/8-inch thin
10 oz drained marinated artichoke hearts, chopped
4 oz fontina cheese, grated
2 oz Parmesan cheese, grated
1 Tbsp chopped parsley
1 tsp fresh thyme leaves
8 eggs
salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Heat butter in a large nonstick skillet over medium-high heat. Add leeks and saute until softened and starting to brown. Season to taste with salt and pepper.
3. Meanwhile, mix cheeses, herbs, eggs, salt and pepper in a medium bowl.
4. Once the leeks are starting to brown, add artichokes and saute for 1-2 minutes, to heat through.
5. Pour cheese and egg mixture over the leeks and artichokes. Cook for a minute and transfer to the oven to finish cooking, about 10 minutes or until the center is set. If you desire, place under the broiler to brown the top.
6. Remove from oven and allow to cool slightly. Transfer to a plate, slice and serve.


Arugula and Fennel Salad: Per person
Large handful of arugula leaves
1/4 cup of thinly sliced fennel bulb
1 tsp olive oil
1/2 tsp lemon juice
Salt and pepper to taste
Parmesan cheese shavings, if desired

Toss together arugula, fennel, olive oil, lemon juice, salt and pepper. Transfer to a plate and top with Parmesan shavings, if using.


Hope you enjoy this tasty meal. I know I sure did!

Only in NY
Today I passed a viking ship on the way to work. Need I say more?