Monday, September 16, 2013

Egg and Artichoke Bake

I made this for my mom. She loves artichokes to no end. And now I find out that my husband likes them too! This was as much a surprise for him as it was for me. But it means I have to buy more artichokes. More fun food for me! This serves 2 very well, double it for more.

Egg and Artichoke Bake

1/2 cup thinly sliced onion
3 tbsp white wine, or broth
3 cups watercress
1 cup spinach
1 can quartered artichokes
4 eggs
4 tbsp heavy cream
2 tbsp Meyer Lemon Olive Oil
     plus more for the pan
Black pepper

Preheat your oven to 400 degrees. Rub down a small pie pan with olive oil.

In a large saute pan, heat the olive oil to medium heat. Add the onion, the thinner the slices, the better. Add a little salt and saute for 6-7 minutes, until it is soft and starting to caramelize. Put in the watercress, spinach and the white wine. Let cook for about 3 minutes. The greens should be wilted, but not mushy.

In a large bowl, whisk the eggs with a little black pepper. Quarter the artichoke pieces and mix into the watercress and onions. Put all that into the casserole pan. Pour the eggs over top and stir a little to make sure everything is well distributed.

Bake for around 10 minutes. Check after 8. When it no longer jiggles, it's ready. The larger your pan, the thinner this is and the less time it takes to cook.

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