Eggs and artichokes for breakfast? You bet!
Artichokes, a vegetable native to the Mediterranean region and used frequently in healthful, Mediterranean cuisine, are one of the most interesting, delectable and versatile vegetables you can incorporate into your diet.
While every variety of artichoke can be trimmed, prepared then steamed, boiled or cooked in the microwave, their hearts are flavorsome and appealing, and can also be found canned or frozen.
Since nearly half of the US grown crop is harvested from March to May, April is the ideal time to find fresh, succulent artichokes at your local grocery or farmers’ market. But since mornings are short and most breakfast preparations demand ease and simplicity, the following recipe can be prepared with frozen or canned artichoke hearts that can be found in almost every grocery, every day of the year!
Artichoke fact: one large artichoke contains 0 fat, 25 calories and is a good source of potassium, magnesium, fiber, folate and vitamin C.
The following recipe appears courtesy Sue Blansett of the Brackenridge House Bed & Breakfast, San Antonio, Texas, and is a specialty of the house. Next time you’re cooking for guests or in the mood to pamper yourself, consider this recipe. It’s a perfect for whipping up a simple yet elegant and satisfying meal that gives you reason to incorporate more of this tasty vegetable into your diet.
Recipe: Egg and Artichoke Casserole
(recipe courtesy the Brackenridge House B&B, San Antonio, Texas)
*Most of the time, hosts Bennie and Sue Blansett prefer to leave meat out of the casserole dishes served at the Brackenridge House B&B, since many of their guests are vegetarians. This dish, however, is delicious both ways, and can be just as tasty with slices of cooked ham served on the side.
Ingredients Needed:
Preheat oven to 400 degrees F for baking.
Assembly
Cook frozen artichoke hearts as directed on package, adding bay leaf during cooking if desired. You may use canned artichokes and simply drain them, as well. In a medium-sized bowl, combine soup, onion, mushrooms (if including) and sherry, mixing well. Arrange artichoke hearts, quartered eggs and diced ham (if including) in a lightly greased, 3-quart casserole dish. Add soup mixture. Top with slices of cheese. Bake uncovered at 400°F for 25 to 30 minutes, or until cheese is lightly browned.
Yield: 8 servings.
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{ 6 comments… read them below or add one }
I must say, one thing I love about the artichoke is it’s seasonality. You really can not find them in the store before March. When you do see them in their glorious green color you just know spring is coming. I absolutley love the artichoke. I also love that you have to work a bit to eat it. You don’t just bite into it or cook it… it involves patience and love! Intersting post.
I love, love, love artichokes. I bet this is soooo good! Thanks for sharing the recipe.
Great idea for a breakfast or brunch party dish!
WANF – Welcome to Inn Cuisine! I love artichokes as well. The fact that this recipe can be prepared using frozen or canned artichoke hearts makes it all the more accessible during the off season.
Kristen – You are welcome!
Lydia – I agree…this recipe is ideally suited for a brunch party dish and I bet it would disappear fast!
What do you use in place of cream of chicken soup when you make this for vegetarians?
Liz – Good question. I edited Sue’s recipe to reflect possible substitutions for cream of chicken soup. Try cream of celery or cream of mushroom soups—either would work nicely.