Artichoke-Arugula Soufflé Squares

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Artichoke-Arugula Soufflé Squares

 

4 scallions, cut into thirds

3 garlic cloves

1 cup packed arugula leaves

2, 6 ounce jars marinated artichoke hearts, drained, rinsed and patted dry

6 large eggs

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground pepper

hot sauce

2 cups sharp cheddar cheese, shredded

coarse salt, for sprinkling, optional

 

Preheat the oven to 350 degrees. Brush a 9-inch-square baking pan with olive

oil. Line the pan with parchment or wax paper and oil the paper.

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 hot sauce. 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.

Makes 12 servings.