From the Archives — Artichoke Torte
Do you have those family recipes, the go-to ones that are cried for during the holidays, potlucks or other get-togethers? Since the ’70’s this recipe has been on our snack table and taken for an appetizer when friends ask us to bring a little something to share. It is always a hit. There are many versions out there, a torte, frittata, or quiche, I’m sure. But I hope you enjoy my take on this savory, spicy artichoke and sharp cheddar perfection in a bite. There is a reason it keeps coming back to our table.
I also think I started a new tradition. Tried out a wonderful focaccia recipe from Bon Appétit, with cracked black pepper and truffle oil. My darling son brought me a lovely bottle of truffle oil recently and I just had to put it to use. A sprinkle of minced herbs and finished with Pink Himalayan Sea Salt, these tasty bites disappeared very quickly. Hmm, dipped in olive oil and aged balsamic vinegar.
|Cracked Pepper Focaccia with Truffle Oil|
|Artichoke Torte with Smoked Sun-dried Tomatoes|
So, maybe you will have something new to try as you are preparing your holiday tables. Perhaps one will become a family tradition. Or both!
(From the Archives – Hayford Family Recipe since 1970’s)
Prep Time: 15 minutes
Cook Time: 30 minutes
2 8 oz. jars marinated artichoke hearts
¼ cup smoked sun-dried tomatoes
4 eggs, beaten
1 small yellow onion, finely chopped
1 garlic clove, minced
2 tablespoons fresh Flat Leaf Parsley, chopped
1 table spoon fresh Italian Oregano
⅓ cup plain bread crumbs
⅛ teaspoon Tabasco Sauce
⅛ teaspoon ground black pepper
⅛ teaspoon salt
½ pound sharp cheddar cheese, grated
Preheat oven to 350°
Grate cheese, beat eggs, chop onion and herbs.
Drain artichokes, reserving liquid, give them a rough chop.
In a medium pan, saute onions and minced garlic in 1 tablespoon olive oil and ½ of artichoke juices until soft and translucent. Remove from heat.
In a large bowl mix artichokes, sun-dried tomatoes, grated cheese, bread crumbs, beaten eggs, herbs and garlic onion mixture including pan juices. Add Tabasco (to taste), black pepper and salt. Stir to thoroughly combine, making sure the cheese if fully coated and not in clumps.
Spay an 8” x 8” pan with vegetable spray and Pour in mixture. Bake for 30 minutes until set and golden brown. Cool for at least 15 minutes, then and cut into squares to serve at room temperature.
This recipe can be doubled and baked in a 9” x 13” pan for about the same time.
Cracked Pepper Focaccia with Truffle Oil, Bon Appétit | February 2001
Himalayan Pink Sea Salt courtesy of Gourmelli, Sponsor of Plate to Page Tuscany