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Artichoke Torte

Cheri Cearley
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer

Equipment

  • 1 10"x14" casserole dish

Ingredients
  

  • 2 jars marinated artichoke hearts
  • 1 onion (chopped)
  • 1 clove garlic (minced)
  • lb cheddar cheese (grated)
  • 2 tbsp parsley (dried)
  • 4 eggs
  • ¼ tsp salt
  • ¼ c bread crumbs
  • ½ tsp ground pepper
  • ½ tsp oregano
  • ½ tsp hot red pepper sauce

Instructions
 

  1. Roughly chop the artichoke hearts. Retain the juice of 1 jar.
    2 jars marinated artichoke hearts
  2. Using the retained juice, sauté the chopped hearts, onions, and garlic in a skillet.
    1 onion, 1 clove garlic
  3. In a separate bowl, beat the eggs with a fork and add all remaining ingredients plus the artichoke mixture.
    1½ lb cheddar cheese, 2 tbsp parsley, 4 eggs, ¼ tsp salt, ¼ c bread crumbs, ½ tsp ground pepper, ½ tsp oregano, ½ tsp hot red pepper sauce
  4. Pour into a shallow 10" x 14" baking dish. Bake at 350 °F for 30 minutes or until set and a fork inserted in the center comes out clean.
  5. Cut into squares and serve with toothpicks.

Notes

Note that this can be frozen, thawed, and reheated for later.
Keyword Artichoke
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