Artichoke and Leek Frittata

Maneuvering past the floor stacks of olive oil and shelves crammed with dried imported pasta, shoppers in San Francisco's Italian delis can always count on finding thick frittatas ready to be sliced for the customer on the go. A frittata is easy to make at home, requiring less dexterity than an omelette and allowing more leisurely timing. What's more, frittatas are just as good at room temperature as they are straight from the pan. Leftover frittata, sliced and layered in a baguette with a little mayonnaise, makes a wonderful sandwich. The artichoke farms in nearby Monterey County harvest much of the year, but spring is peak season.Serve with a light white wine, such as a Chenin Blanc, or with a sparkling wine.
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