March 10, 2006, Newsletter Issue #95: Artichoke & Pesto Torte
Tip of the Week
An elegant and easy dish to prepare for a brunch.
Artichoke Torte
4 large eggs
1 cup egg substitute
3 tbsp pesto
2 tsp Italian herb seasoning
1 tsp garlic powder
1 cup plain bread crumbs
1/2 cup finely chopped onion
1 cup shredded parmesan cheese
2 cans ( 13 3/4 oz each ) quartered artichoke hearts, drained well
2 tomatoes, sliced
Heat oven to 400 degrees. Beat the eggs and egg substitute in large bowl of electric mixer.
Add the pesto, Italian herb seasoning and garlic powder. Reduce the speed to low; add bread crumbs, onion and Parmesan cheese. Stir in the artichoke hearts.
Pour into 9 or 8 square inch baking dish sprayed with non-stick cooking spray. Level the top by spreading with a spatula or scaper. Press tomato slices gently all over the top.
Bake until lightly browned on the outside, about 45 minutes. Cut into serving pieces and serve hot or at room temperature.
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