Cook the Issue 2010: Artichoke and Leek Fritatta with Taleggio

Okay, I want to thank the editors at Fine Cooking for this contest, because without it I would NEVER have tried this recipe.  This is a completely delicious recipe.  Somewhat atypically for this contest, I followed the recipe almost completely to the letter.  I found baby artichokes, leeks, and even taleggio cheese.  The only change i made was to use bacon grease instead of olive oil.  This fritatta turned was a huge hit-- we had a dinner party and this was the appetizer.  The combination of artichokes with the leeks and the slightly stinky cheese made a great combination.  I don't know what to say except wow, I would totally make this again.