This savory artichoke and cheddar puff is my forty-minute answer to what-do-I-bring. Marinated artichoke hearts and a double hit of sharp Cheddar and Parmesan bake into puffed, golden squares. A well-seasoned cast-iron skillet gives the edge the best crisp.
Looking for that one magical dish that works for everything? Brunch, a party appetizer, or a light weeknight supper? Meet your new go-to: the Savory Artichoke and Cheddar Puff. It’s a simple, crustless quiche-like bake that’s bursting with tangy artichoke hearts, sweet sautéed onions, and two kinds of glorious melted cheese. It’s effortlessly elegant and ridiculously easy to make. Whether you serve it warm from the oven or at room temperature, cut into neat squares or rustic wedges, it’s guaranteed to disappear in minutes!
Ingredients
• 12 oz / 340g jar marinated artichoke hearts
• 1 medium onion, coarsely chopped
• 5 large eggs
• ¾ tsp salt
• Freshly ground black pepper, to taste
• 2 Tbs all-purpose flour
• 6 oz / 170g sharp Cheddar cheese, grated
• 1 oz / 28g Parmesan cheese, grated
Instructions
1. Preheat your oven to 350°F / 175°C. Drain the marinated artichoke hearts, reserving ¼ cup of the oil from the jar. Heat this reserved oil in a large, 10-inch oven-safe skillet or casserole dish over medium heat. Add the chopped onion and sauté until softened and just beginning to turn golden, about 5-7 minutes.
2. While the onions cook, thickly slice or quarter the drained artichoke hearts. In a separate medium bowl, whisk the eggs, salt, a generous amount of fresh-ground black pepper, and flour until the mixture is completely smooth and free of lumps.
3. Stir the grated Cheddar and Parmesan cheeses into the egg mixture.
4. Add the chopped artichoke hearts to the skillet with the sautéed onions and stir to combine. Spread the artichoke and onion mixture evenly across the bottom of the skillet.
5. Pour the egg and cheese mixture evenly over the vegetables. Use a spatula to gently spread it to the edges, ensuring everything is covered.
6. Bake for 20 to 25 minutes, or until the puff is set in the center, golden brown, and slightly crusty on top. Let it cool for at least 10 minutes before slicing and serving.
Nutritional Information
• Serves 8 to 10 as an appetizer, 4 to 6 as a main. Serving Size: 1/8th of puff | Calories: 250kcal | Carbohydrates: 6g (0.21 oz) | Protein: 12g (0.42 oz) | Fat: 20g (0.71 oz) | Saturated Fat: 8g (0.28 oz) | Sodium: 550mg | Fiber: 2g (0.07 oz) | Sugar: 2g (0.07 oz) (Please note: This is an estimate and can vary based on specific used.)
Pro Tips
• Use a well-seasoned cast-iron skillet for a wonderfully crisp crust and an easy oven-to-table presentation.
• For the best flavor and melt, always grate your own cheese from a block instead of using pre-shredded varieties, which often contain anti-caking agents.
• Feel free to add a clove of minced garlic with the onions or a pinch of red pepper flakes to the egg mixture for a little extra kick.
• Let the puff rest for at least 10 minutes after baking. This allows it to set properly, making it much easier to slice into clean wedges or squares.
FAQ
Q: Can I make this artichoke cheddar puff vegan
A: This recipe relies heavily on eggs and dairy for its structure and flavor. For a vegan version, you would need to use a plant-based egg substitute (like a chickpea flour or silken tofu-based mixture) and your favorite vegan cheddar and parmesan shreds. Please note that baking times and the final texture will differ significantly from the original vegetarian recipe.
Q: Is this vegetarian artichoke bake a good source of protein
A: Yes, this is a great protein-rich vegetarian dish. Each serving contains approximately 12g (0.42 oz) of protein, primarily from the five large eggs and two types of cheese. It’s a satisfying and flavorful option for a light main course or a hearty appetizer.
Q: What other vegetables can I add to this vegetarian bake
A: This recipe is very versatile. Feel free to add other sautéed vegetables like mushrooms, bell peppers, or spinach (be sure to squeeze it very dry to remove excess water). A clove of minced garlic added with the onions or a handful of fresh herbs like chives or parsley stirred into the egg mixture are also delicious additions.
Q: How do I store and reheat leftover artichoke puff
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold or at room temperature. To reheat, place slices on a baking sheet in a 325°F (160°C) oven for 10-15 minutes or until warmed through. Microwaving is also an option, but the oven helps retain the best texture.
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Savory Artichoke and Cheddar Puff
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Drain the marinated artichoke hearts, reserving ¼ cup of the oil from the jar.
- Heat this reserved oil in a large, 10-inch oven-safe skillet or casserole dish over medium heat.
- Add the chopped onion and sauté until softened and just beginning to turn golden, about 5-7 minutes.
- While the onions cook, thickly slice or quarter the drained artichoke hearts.
- In a separate medium bowl, whisk the eggs, salt, a generous amount of fresh-ground black pepper, and flour until the mixture is completely smooth and free of lumps.
- Stir the grated Cheddar and Parmesan cheeses into the egg mixture.
- Add the chopped artichoke hearts to the skillet with the sautéed onions and stir to combine.
- Spread the artichoke and onion mixture evenly across the bottom of the skillet.
- Pour the egg and cheese mixture evenly over the vegetables. Use a spatula to gently spread it to the edges, ensuring everything is covered.
- Bake for 20 to 25 minutes, or until the puff is set in the center, golden brown, and slightly crusty on top.
- Let it cool for at least 10 minutes before slicing and serving.
- Let the puff rest for at least 10 minutes after baking. This allows it to set properly, making it much easier to slice into clean wedges or squares.
