Recipe from Carol Lamont
Adapted by Tara Parker-Pope
Updated Oct. 12, 2023
- Total Time
- 1 hour
- Prep Time
- 15 minutes active time
- Cook Time
- 45 minutes inactive cook time
- Rating
- 4(108)
- Notes
- Read community notes
This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not in season in the fall, but frozen work beautifully here. —Tara Parker-Pope
Featured in: Vegetarian Thanksgiving: Artichoke Torte
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Ingredients
Yield:24 Pieces, serves 6 to 8 as an appetizer
- 1½pounds frozen artichokes
- 6large eggs
- 2large cloves of garlic, minced
- 1large yellow onion, chopped
- ½cup fresh parsley, chopped
- 1cup bread crumbs
- 1cup grated Parmesan cheese (or more to taste)
- ½cup olive oil
- 1teaspoon Italian herb seasoning
- ½teaspoon pepper
- 1teaspoon sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
351 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 16 grams protein; 455 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 325 degrees Fahrenheit. Thaw frozen artichokes and cook, if necessary, according to package directions. Chop into fine pieces.
Step
2
Using a hand mixer, beat eggs at high speed until frothy. Add the artichokes, garlic, onion, parsley, bread crumbs, Parmesan, olive oil, Italian seasoning, pepper and salt. Mix well.
Step
3
Pour into a lightly oiled 9 x 13 glass baking dish and cook for 45-50 minutes, until golden brown and set in the center. Allow to cool and cut into 1 ½-inch squares.
Ratings
4
out of 5
108
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Cooking Notes
Dee
Frozen artichokes in bags are available at Trader Joe's most times.
LK
Can you use canned artichokes if frozen are not readily available?
Julie
I halved this recipe, and used fresh artichokes. The torte was a perfect amount for 2 people as a main meal. I also took into account the advice here and added red bell pepper, used gruyere instead of parmesan for its stronger flavour, and doubled the seasoning. Despite all this, it was still a very subtle flavour, I wouldn't say bland, because it was tasty, but definitely less flavourful than I expected. My advice is: go heavier than you possibly think you need too on these ingredientes.
VAV
Agreed--needed salt and some hot pepper flakes--maybe an extra 1/2 cup cheese. Otherwise, it was very good--I think it's the frozen artichokes. They are very bland.
Marti
Looking for the flavor of my favorite artichoke dip, so I substituted 3/4 c mayo for olive oil and 3tsp curry powder plus 2tsp dry mustard for the Italian seasoning. It turned out great - very tasty.
Jan
I've made this for years as an hors d'oeuvre (cut small squares and they're stable. I usually add finely diced red peppers to add color and flavor.
NJR
I am not sure what I did wrong, but this needed lots more seasoning. It had little flavor despite the goodies in it. Next time I would add some red pepper flakes perhaps and lots more melting cheese like a gruyere... maybe a few minutes before taking it out? As a topping?
ScoreB
Reminds me of a kugel. Somewhat heavy, but tasty. Took longer to cook than 50 minutes.
Cay
Are these fresh or dry bread crumbs?
Brad
Thanks for the suggestion of red pepper flakes and a bit more cheese.I sprinkled half a cup of Parmesan and pecorino on top.Delicious!
Pam
We really liked this. Didn’t change much except doubled up on cheese and used a mix of cheeses. Still not overly cheesy. I wonder if adding (frozen) spinach would work to make it more substantial? Reminds me of a recipe for Crustless Zucchini Pie by Aglaia Kremezi that uses ground rolled oats instead of bread crumbs to make it Gluten Free.
LAS
I am a lazy/unfussy cook and I had great success making this today. I used frozen artichoke hearts (I assume that is what the recipe really means) and Italian breadcrumbs because that was all I had in the house. I followed the rest of the recipe carefully. It came out great, and in just about 50 minutes.
Sara
After reading so many comments about the blandness of this torte, I decided to sauté the garlic and onion in olive oil before adding them to the mixture. I substituted Gruyere, then topped the torte with Parmesan 15 minutes before taking it out of the oven. No Italian seasoning. Just freshly ground salt and pepper. I served it as a main course, so made it in a smaller pan and added ten minutes to the cooking time. Fantastic! And definitely NOT bland.
Scottie
I know this is a vegetarian dish but, in addition to more seasonings, I added bacon and it was a great crowd-pleaser appetizer
Jill
I read the notes and upped the seasonings. It was awful, tasteless. Threw it easy.
Helen Bodel
Do you mean that one uses artichoke hearts in this recipe? I ask b/c Romans bake the whole 'choke and then flatten and broil them.
Marti
Looking for the flavor of my favorite artichoke dip, so I substituted 3/4 c mayo for olive oil and 3tsp curry powder plus 2tsp dry mustard for the Italian seasoning. It turned out great - very tasty.
Annie
Love this recipe, very much what I have been doing for years sans recipe at all so am very glad to see it here. I always have this as an appetizer on Easter Sunday. Anyone ever notice how artichokes leave a wonderful after taste in your mouth. One of the reasons I love them so.
Julie
I halved this recipe, and used fresh artichokes. The torte was a perfect amount for 2 people as a main meal. I also took into account the advice here and added red bell pepper, used gruyere instead of parmesan for its stronger flavour, and doubled the seasoning. Despite all this, it was still a very subtle flavour, I wouldn't say bland, because it was tasty, but definitely less flavourful than I expected. My advice is: go heavier than you possibly think you need too on these ingredientes.
ScoreB
Reminds me of a kugel. Somewhat heavy, but tasty. Took longer to cook than 50 minutes.
NJR
I am not sure what I did wrong, but this needed lots more seasoning. It had little flavor despite the goodies in it. Next time I would add some red pepper flakes perhaps and lots more melting cheese like a gruyere... maybe a few minutes before taking it out? As a topping?
VAV
Agreed--needed salt and some hot pepper flakes--maybe an extra 1/2 cup cheese. Otherwise, it was very good--I think it's the frozen artichokes. They are very bland.
Jan
I've made this for years as an hors d'oeuvre (cut small squares and they're stable. I usually add finely diced red peppers to add color and flavor.
LK
Can you use canned artichokes if frozen are not readily available?
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