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1
Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.
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2
Heat 2 Tbs.
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3
of the olive oil in a 10-inch nonstick skillet over medium heat.
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4
Add the artichokes, a pinch of salt, and a couple of grinds of pepper.
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5
Cook the artichokes until lightly browned on one side, about 4 minutes.
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6
With a wide spatula, turn them over and cook until lightly browned on the other side, about 1 minute.
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7
Add 1/4 cup water and bring to a boil.
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8
Reduce the heat to low, cover, and simmer until tender, about 4 minutes.
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9
Remove the cover and cook until any remaining liquid is evaporated.
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10
Transfer to a small bowl.
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11
Add 2 Tbs.
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12
of the oil and the leeks to the pan with a pinch of salt.
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13
Increase the heat to medium low and cook, stirring occasionally, until soft and tender, 10 to 12 minutes.
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14
Transfer to the bowl with the artichokes.
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15
Whisk the eggs in a medium bowl.
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16
Add the artichokes, leeks, Taleggio, parsley, thyme, and 1/2 teaspoons salt.
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17
Position an oven rack 6 inches from the broiler and heat the broiler on high.
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18
Wipe out the skillet and heat the remaining 1 Tbs.
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19
oil over medium-low heat.
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20
Pour in the egg mixture and cook until the bottom is light golden (use a spatula to peek), about 4 minutes.
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21
Slide the spatula under the bottom to keep it from sticking.
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22
Put the pan under the broiler and cook until the eggs are set and the top is golden-brown, about 3 minutes more.
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23
Slide onto a serving platter and serve warm or at room temperature.
