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Artichoke
Quiche
- 3 medium artichokes
1 tablespoon whited distilled vinegar
1 quart water
2 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
1/2 cup sour cream
4 large eggs
1/2 cup half-and-half
2 cups shredded Swiss cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 cup ham, chopped
1 (9-inch) unbaked pie shell
- Preheat oven to 350°F
(175°C).
- Bend back the outer leaves
of the artichokes until they snap off easily near the base. The
edible portion should remain on the artichoke. Continue to snap
off and discard dark green leaves until the central core of pale
green is reached. Cut off the top 2-inches of artichoke; discard.
Cut the stem to 1-inch or less. Trim the outer dark green layer
from the artichoke bottom. Remove fuzzy center; discard.
- Place in acidulated water.
(vinegar and water mixture)
- Cut artichokes into thin
wedges.
- Melt the butter and sauté
artichokes wedges, onion and garlic until tender.
- Combine sour cream, eggs
and half-and-half; mix until well blended. Add shredded Swiss
cheese, parsley, salt and pepper. Add ham if desired. Mix thoroughly
and pour into pie shell.
- Bake for 15 minutes. Reduce
temperature to 325°F (160°C). for about 25 minutes or
until set. Cool for about 25 minutes before serving.
Makes 8 servings.
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