Well I may have conquered my artichoke demons but apparently not my technology ones as this post vanished shortly after it went up.
(anyone else often picture the internet as a yawning, insatiable black hole?)
Sorry for the confusion, we are back to normal programming now.
Last week I set the Creative Kitchen Challenge to encourage everyone to cook something they were unfamiliar with.
I am very unfamiliar with artichokes.
These guys scare me – why are they so much work? what is going on with all the layers? why does it’s hard heart shrivel when exposed to light?
So many questions, so much fear.
(btw: for great instructions on how to fillet an artichoke, head over to the Scrumptious Pumpkin.)
I tackled this head on by stuffing an artichoke in a quiche along with one of my favourite flavours – goat’s cheese (hooray for goat’s cheese!).
Please note, this is a crustless quiche. For a great gluten/grain-free crust, see here.
Verdict: Not sure if I am totally converted to artichoke just yet. The work to reward ratio is a bit disappointing and plus they are expensive where I live. Having said that, this quiche was tasty and much enjoyed.
Artichoke and Goat’s Cheese Quiche (serves 6)
- 2 artichoke hearts, chopped into slivers
- 5 oz goat’s cheese
- 6 large eggs
- 1/2 large, red onion
- 2 cloves garlic, minced
- 1 tbsp butter
- 1/4 cup heavy cream
- Boil the artichoke hearts in salted water for 20 minutes ’til soft. Remove and set aside.
- Gently fry the onion and garlic in butter for five minutes.
- Whisk together the eggs and cream. Stir in the onion mixture (make sure it’s not hot, you don’t want to cook the eggs), then the artichokes and lastly the goat’s cheese, chopped into small chunks.
- Pour everything into a greased 9in pie dish. Bake at 375 for 20-25 minutes. Let sit for a few minutes before serving.
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