Savory Artichoke and Cheese Torte
This Savory Artichoke and Cheese Torte is a delightful dish passed down through generations, embodying the warmth and love of family gatherings. With tender artichoke hearts and a rich blend of your favorite cheeses, this dish is both comforting and impressive. Perfect as a main course or a side dish, this torte is bursting with flavor thanks to the fragrant herbs and spices. Serve it warm for a delightful vegetarian option at your next dinner party or family feast, bringing a touch of nostalgia to your table.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
Marinated Artichoke Hearts
2 (12 ounce) jars (drained and chopped)
Onion
1 medium (chopped)
Garlic
1 clove (minced)
Cheese
1 1/2 lbs (grated (use your favorite variety))
Parsley
2 tablespoons (chopped)
Eggs
4 (beaten)
Salt
1/4 teaspoon
Breadcrumbs
1/4 cup
Black Pepper
1/2 teaspoon
Oregano
1/2 teaspoon
Tabasco Sauce
1/2 teaspoon (optional)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large saucepan, add the chopped marinated artichoke hearts, reserved marinade, chopped onion, and minced garlic. Sauté over medium heat until the onion is tender, about 5-7 minutes.
3
In a large mixing bowl, beat the eggs and then add the sautéed mixture along with the grated cheese, chopped parsley, salt, breadcrumbs, black pepper, oregano, and Tabasco sauce (if using). Stir until well combined.
4
Transfer the mixture into a greased shallow baking dish, spreading it evenly.
5
Bake in the preheated oven for 30 minutes, or until the torte is set and lightly golden on top. Let it cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Artichoke and Cheese Torte?
This dish is a comforting, baked vegetarian torte featuring marinated artichoke hearts, a blend of cheeses, and fragrant herbs, often served as a main course or side dish.
Is this recipe vegetarian?
Yes, this recipe is a vegetarian-friendly option that uses eggs, cheese, and artichokes as its primary components.
How many servings does this recipe yield?
This recipe produces approximately 6 servings.
What type of cheese should I use for the torte?
The recipe calls for 1.5 lbs of grated cheese and suggests using your favorite variety, such as Cheddar, Monterey Jack, or Mozzarella.
How many jars of artichoke hearts are needed?
You will need two 12-ounce jars of marinated artichoke hearts.
Should I drain the artichoke hearts before cooking?
Yes, drain the artichoke hearts and chop them, but be sure to reserve the marinade for the sautéing step.
What oven temperature is required?
Preheat your oven to 350°F (175°C) before baking the torte.
How long does the torte need to bake?
Bake the torte for 30 minutes, or until it is set and the top is lightly golden.
Do I need to sauté the vegetables before baking?
Yes, sauté the chopped artichoke hearts, onion, and garlic in the reserved marinade for 5-7 minutes until the onion is tender.
What is the purpose of the eggs in this recipe?
The 4 beaten eggs act as a binder to hold the cheese and artichoke mixture together as it bakes.
Can I make this recipe gluten-free?
Yes, you can make this gluten-free by substituting the 1/4 cup of breadcrumbs with a gluten-free breadcrumb alternative.
Is the Tabasco sauce necessary?
No, the 1/2 teaspoon of Tabasco sauce is optional and can be omitted if you prefer a milder flavor.
What kind of baking dish should I use?
A greased shallow baking dish is recommended to ensure the torte bakes evenly and is easy to serve.
How do I know when the torte is finished cooking?
The torte is done when the mixture has set firmly and the top has developed a light golden-brown color.
Should the torte be served immediately?
It is best to let the torte cool slightly after taking it out of the oven to help it set further before serving.
Can I add extra garlic to the recipe?
Yes, while the recipe calls for 1 clove of minced garlic, you can adjust the amount to suit your personal taste.
What herbs are used for seasoning?
The recipe uses chopped parsley and dried oregano to provide a fragrant and savory flavor profile.
Can I use fresh artichokes instead of marinated ones?
Marinated artichokes are recommended because the marinade is used for sautéing, which adds significant depth of flavor to the dish.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can this torte be frozen?
Yes, you can freeze the baked torte. Wrap it tightly and store it in the freezer for up to 2 months. Thaw in the fridge before reheating.
What is the best way to reheat the torte?
Reheat slices in the oven at 350°F until warmed through to maintain the texture, though a microwave can be used for convenience.
Is this a good dish for a dinner party?
Absolutely. Its impressive appearance and savory flavor make it an excellent choice for parties or family gatherings.
Does the recipe contain any fiber information?
Specific nutritional values like fiber, calories, and fat are not provided in the raw data, but artichokes are generally a good source of fiber.
What should I serve as a side dish with this torte?
A crisp green salad, roasted tomatoes, or a light soup would complement the rich, cheesy flavors of the torte perfectly.
How much salt and pepper are in the recipe?
The recipe calls for 1/4 teaspoon of salt and 1/2 teaspoon of black pepper.
Can I use an egg substitute for this recipe?
While 4 real eggs provide the best structure, you could use a commercial egg replacer intended for baking, though the final texture may vary.
Is this recipe spicy?
The recipe is not inherently spicy, but the addition of the optional Tabasco sauce can add a mild heat.
What kind of onion is best to use?
A medium yellow or white onion works best for its balanced sweetness when sautéed.
Can I prepare the mixture ahead of time?
Yes, you can sauté the vegetables and mix the ingredients ahead of time, then store the mixture in the fridge until you are ready to bake.
How many ingredients are in this recipe?
There are 11 ingredients total, including the optional Tabasco sauce.