No, Arti Choke is Not a Pitcher for the Mets
Since it’s apparently appetizer week here at Endless Simmer, here’s another one that I got from my momma. Actually, this recipe is originally from my half-brother-in-law’s grandmother, who maybe clipped it from a newspaper, so you might say it’s a Spiegel family secret. Anyway, my mom makes it all the time and it’s killer.
Recipe after the jump.
Grandma Mae’s Artichoke Torte
1 can of artichoke hearts (yeah, yeah greenmarket snobs, use fresh ones if you must).
1/2 cup chopped onions
2 cloves garlic
1/2 cup grated parm or romano
5 eggs slightly beaten
1/2 cups olive oil
Mix all the ingredients together. Coat square/oblong pan with spray oil. (use a pan smaller than 13x9x2 or the torte will be too thin) Cook at 350 for 35-45 min.
Alternatively, Grandma Mae says you can use 2 cups of sliced zucchini or two cans of green chili peppers in place of the artichoke. My mom has never made it that way, but I’m sure either one would be delicious, if that’s your thing.