Artichoke Torte

Name: Artichoke Torte
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 24 Pieces, serves 6 to 8 as an appetizer
Ingredients: 1 1/2 pounds frozen artichokes; 6 large eggs; 2 large cloves of garlic, minced; 1 large yellow onion, chopped; 1/2 cup fresh parsley, chopped; 1 cup bread crumbs; 1 cup grated Parmesan cheese (or more to taste); 1/2 cup olive oil; 1 teaspoon Italian herb seasoning; 1/2 teaspoon pepper; 1 teaspoon sea salt

Recipe from Carol Lamont

Adapted by Tara Parker-Pope

Updated April 30, 2024

Artichoke Torte — Andrew Scrivani for The New York Times

Total Time: 1 hour
Prep Time: 15 minutes active time
Cook Time: 45 minutes inactive cook time
Rating: 4(113)
Comments: Read comments

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

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

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

113 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Dee7 years ago

Frozen artichokes in bags are available at Trader Joe's most times.

LK7 years ago

Can you use canned artichokes if frozen are not readily available?

Julie7 years ago

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.

Cay2 years ago

Are these fresh or dry bread crumbs?

Brad2 years ago

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!

Pam2 years ago

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.

Private comments are only visible to you.