Another option for serving these airy squares is to set them on mini cocktail toasts. Fast Hors d'Oeuvres

Melissa Clark
December 2002

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Recipe Summary test

active:
15 mins
total:
45 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

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