Serves 8 to 10 as an appetizer, 4 to 6 otherwise.
Serve the puff hot or cool, cut in wedges or squares. It makes a very nice hors d’oeuvre or can be combined with a rather hearty salad for a perfectly tasty little supper.
• 12 oz. marinated artichoke hearts
• 1 medium-sized onion, coarsely chopped
• 5 eggs
• ¾ tsp. salt
• fresh-ground black pepper to taste
• 2 Tbs. flour
• 6 oz. Cheddar cheese, grated
• 1 oz. Parmesan cheese, grated
1. Drain off ¼ cup of oil from the artichoke hearts and heat it in a large skillet or shallow, fireproof casserole. Sauté the onions in it until they are beginning to color.
2. Thickly slice the artichoke hearts or quarter them. Beat the eggs with the salt, some fresh-ground black pepper, and the flour until the mixture is perfectly smooth. Stir in the grated cheese.
3. Add the artichoke hearts to the onions and stir them around a little, then distribute the artichokes and onions evenly over the area of the skillet or casserole. Spoon the egg and cheese mixture over the vegetables, spread it around gently, and bake the puff in a preheated 350-degree oven for 20 to 25 minutes, or until it is completely set, golden brown, and slightly crusty on top.
