ARTICHOKE TORTE

Artichoke Torte image

This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not in season in the fall, but frozen work beautifully here.

Provided by Tara Parker-Pope

Time 1h

Yield 24 Pieces, serves 6 to 8 as an appetizer

Number Of Ingredients 11

Ingredients

1 1/2 pounds frozen artichokes
6 large eggs
2 large cloves of garlic, minced
1 large yellow onion, chopped
1/2 cup fresh parsley, chopped
1 cup bread crumbs
1 cup grated Parmesan cheese (or more to taste)
1/2 cup olive oil
1 teaspoon Italian herb seasoning
1/2 teaspoon pepper
1 teaspoon sea salt

Steps:

Preheat oven to 325 degrees Fahrenheit. Thaw frozen artichokes and cook, if necessary, according to package directions. Chop into fine pieces.
Using a hand mixer, beat eggs at high speed until frothy. Add the artichokes, garlic, onion, parsley, bread crumbs, Parmesan, olive oil, Italian seasoning, pepper and salt. Mix well.
Pour into a lightly oiled 9 x 13 glass baking dish and cook for 45-50 minutes, until golden brown and set in the center. Allow to cool and cut into 1 ½-inch squares.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 15 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams