F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Artichoke-Arugula Soufflé Squares

  • ACTIVE: 15 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 12
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. Olive oil, for brushing
  2. 4 scallions, cut into thirds
  3. 3 garlic cloves
  4. 1 cup packed arugula leaves
  5. Two 6-ounce jars marinated artichoke hearts—drained, rinsed and patted dry
  6. 6 large eggs
  7. 1/2 teaspoon freshly grated nutmeg
  8. 1/4 teaspoon freshly ground pepper
  9. Tabasco sauce
  10. 1/2 pound sharp Cheddar cheese, shredded (2 cups)
  11. 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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.