Spray an 8x8 or 9x9 oven proof pan with olive oil or non-stick spray and set aside.
In a medium bowl, whisk together the eggs and ricotta. Whisk in the flour, salt, pepper, Parmesan, and baking powder. Set aside.
Spray a large skillet with olive oil and place over medium-heat on the stove. Once warm, add the sliced leeks and gently cook until softened, about 10 minutes stirring often to avoid excessive browning.
Once the leeks are cooked through and softened, add the artichoke hearts to the skillet until warmed then remove from heat.
Gently stir the artichokes and leeks into the egg mixture. Note that the color of the mixture may change, don't worry if this happens, it will go back to normal when cooked.
Pour the mixture into the prepared 8x8 or 9x9 baking pan and place in oven to cook for 20 minutes. After 20 minutes, the top should be slightly brown check for doneness by pricking a toothpick into the center. If it comes out clean, it is done. If not, return to over for 5 additional minutes and repeat toothpick process until the toothpick comes out clean.
To serve, cut into 4 large pieces and sprinkle each with a bit of additional Parmesan.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/johnsons-backyard-garden-csa-box-meal-round-up-part-ii/