Preheat oven to 350 degrees F.
Spray a 13 X 9 baking dish with nonstick cooking spray and set aside.
Break matzoh into small pieces in a bowl, and add warm water – just enough to cover matzoh; let matzoh sit for a few minutes , just long enough to soften. Drain in colander and set aside.
Heat olive oil over medium heat in a skillet; add leeks and saute for about 20 minutes or until softened and lightly browned.
Add artichokes and season with salt and pepper.
Cook for 4-5 more minutes, remove from heat and cool slightly.
Beat eggs in a large bowl with dill and nutmeg; fold in matzoh and vegetable mixture.
Pour into bakign dish and bake for about 50 minutes, or until eggs are fully set and lightly browned on top.