Artichoke and Cheese Puff

This is adapted from a recipe in The Vegetarian Epicure Book Two, which, unlike Alice Medrich's magnum opus, you can pick up your very own copy of for a whopping 88 cents. Anyway, the recipe made a significant dent in the half-gallon jar of marinated artichoke hearts that I stupidly picked up at Costco because it was cheap and who doesn't like artichoke hearts? Everyone likes artichoke hearts, but not with every meal. And a half-gallon of artichokes takes up too much permanent space in my fridge, I've learned. Thus, interesting uses must be found for them.

For this recipe, chop up a medium onion and cook it by sauteing on medium heat, covered, for about ten minutes to release the juices; then uncovered for five more minutes to let the juices thicken; then add a splash or two of white wine and cook for ten or fifteen more minutes, stirring to prevent burning, until the onions are limp and beginning to caramelize.

Meanwhile, chop up about two cups of canned marinated artichoke hearts and strew them, along with the onions, on the bottom of a buttered casserole dish.

Preheat oven to 350 F.

Separate five eggs. Mix yolks with a splash of milk, two tablespoons flour, a healthy amount of fresh pepper, and 1/2 tsp salt.

Whip whites with 1/8 tsp cream of tartar until soft peaks form, and then fold gradually into the yolk mixture.

Fold in about a cup of grated cheddar cheese and a quarter cup of grated parmesan.

Pour the egg-cheese mixture over the artichoke hearts and onions in the casserole dish and bake for about 30 minutes or until the puff is browned on top and no longer liquid in the middle.

Along with a big salad, this made a good light dinner for two. Next time I'd add more herbs. A healthy dose of thyme would have made the onions much better.