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Artichoke-Arugula Soufflé Squares

Another option for serving these airy squares is to set them on mini cocktail toasts.

slideshow Fast Hors d'Oeuvres

  • Total Time:
  • Servings: 12

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  • Olive oil, for brushing
  • 4 scallions, cut into thirds
  • 3 garlic cloves
  • 1 cup packed arugula leaves
  • Two 6-ounce jars marinated artichoke hearts—drained, rinsed and patted dry
  • 6 large eggs
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground pepper
  • Tabasco sauce
  • 1/2 pound sharp Cheddar cheese, shredded (2 cups)
  • Coarse salt, for sprinkling (optional)


  1. Preheat the oven to 350°. Brush a 9-inch-square baking pan with olive oil. Line the pan with parchment or wax paper and oil the paper.
  2. In a food processor, pulse the scallions with the garlic cloves and arugula leaves until they are finely chopped. Add the artichoke hearts and pulse until coarsely chopped.
  3. In a large bowl, whisk the eggs until frothy. Whisk in the nutmeg, pepper and a dash of Tabasco. Add the eggs to the processor along with the Cheddar and pulse just to combine; the mixture should be chunky.
  4. Pour the soufflé mixture into the prepared pan and smooth the surface with a spatula. Bake the soufflé for 30 minutes, or until a tester inserted in the center comes out clean. Transfer to a rack and let cool slightly.
  5. Turn the soufflé out onto a cutting board and carefully peel off the parchment paper. Cut the artichoke-arugula soufflé into small squares and serve warm or at room temperature, sprinkled with coarse salt.

Make Ahead

The squares can be made up to 2 hours ahead and served at room temperature.

Contributed By Published December 2002

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