Artichoke-Arugula Souffle Squares Recipe

Name: Artichoke-Arugula Souffle Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil, for brushing; 4 scallions, cut into thirds; 3 garlic cloves; 1 cup packed arugula leaves; Two 6-ounce jars marinated artichoke heartsdrained, rinsed and patted dry; 6 large eggs; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon freshly ground pepper; Tabasco sauce; 1/2 pound sharp Cheddar cheese, shredded (2 cups); Coarse salt, for sprinkling (optional)

Servings: persons

Olive oil, for brushing
4 scallions, cut into thirds
3 garlic cloves
1 cup packed arugula leaves
Two 6-ounce jars marinated artichoke heartsdrained, rinsed and patted dry
6 large eggs
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground pepper
Tabasco sauce
1/2 pound sharp Cheddar cheese, shredded (2 cups)
Coarse salt, for sprinkling (optional)

1
Preheat the oven to 350.
2
Brush a 9-inch-square baking pan with olive oil.
3
Line the pan with parchment or wax paper and oil the paper.
4
In a food processor, pulse the scallions with the garlic cloves and arugula leaves until they are finely chopped.
5
Add the artichoke hearts and pulse until coarsely chopped.
6
In a large bowl, whisk the eggs until frothy.
7
Whisk in the nutmeg, pepper and a dash of Tabasco.
8
Add the eggs to the processor along with the Cheddar and pulse just to combine; the mixture should be chunky.
9
Pour the souffle mixture into the prepared pan and smooth the surface with a spatula.
10
Bake the souffle for 30 minutes, or until a tester inserted in the center comes out clean.
11
Transfer to a rack and let cool slightly.
12
Turn the souffle out onto a cutting board and carefully peel off the parchment paper.
13
Cut the artichoke-arugula souffle into small squares and serve warm or at room temperature, sprinkled with coarse salt.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Olive oil, for brushing, 4 scallions, cut into thirds, 3 garlic cloves, 1 cup packed arugula leaves, and more.

Yes, Artichoke-Arugula Souffle Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Artichoke-Arugula Souffle Squares

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