A few years ago Aunt Susie M asked for more hors d’oeuvre recipes that one could eat with one’s fingers without doing a lot of work. No spreading or cutting like you need to do with cheese or dips. Aunt Susie and Uncle Christopher have a sailboat so she’s always looking for new ideas of simple (and tasty) treats she can easily serve while sailing.
I thought of Aunt Susie’s request when I was making these bites to take to a party. I was looking for something that I could put on an decorative disposable plate and not worry about leaving anything behind that would need to be returned in case we left before the gathering was over. I do believe these nibbles satisfy both requests.
It’s a fairly well established fact on Riegl Palate that I adore both artichokes and potatoes, so when I came across this recipe many years ago in One Potato, Two Potato, I knew I had to try it. At the time I wasn’t eating regular cheese (it wasn’t for lack of desire, it just didn’t agree with me), so I used to make it with a yogurt cheese which worked just as well as a traditional cheese.
This time around, I made it with a medium-flavored Swiss Gruyère although in the past I’ve used an orange cheddar as that’s what the original recipe calls for..
It’s kind of like a quiche. Separately cooked potatoes and onions are mixed with artichokes, cheese and eggs. It is baked until set and then cut into pieces once cooled.
This dish can be made a day ahead – just bring it to room temperature before serving. And, it’s naturally gluten-free/wheat-free.
| Artichoke-Potato Nibbles | | Print |
- 1 pound butter potatoes (such as Yukon Gold or Dutch Yellow) (~ 2 large)
- 1 teaspoon extra virgin olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 large eggs
- 1 14-oz can artichoke hearts, drained and coarsely chopped
- 8 ounces Gruyère cheese
- 2 tablespoons chopped flat leaf parsley
- A few dashes of Tabasco sauce
- Fine sea salt and coarsely ground pepper
- Peel and cut potatoes into 1-1/2 inch chunks. Steam potatoes (using a steamer insert) over high heat until you can easily break them with a fork, about 20 to 25 minutes. Let cool. Once potatoes are cool cut them into smaller pieces – about ⅓-inch dice. Set aside.
- Preheat oven to 350°F. Coat an 8-inch square baking dish with nonstick spray.
- In a medium skillet, heat olive olive over medium heat. Add onion, season with salt and pepper, and cook until softened, about 7 minutes. Add garlic and stir for a minute. Remove pan from heat.
- In a large bowl, whisk eggs until well mixed. Stir in onion mixture, potatoes, artichokes, cheese, parsley and Tabasco sauce. Season with salt and pepper.
- Transfer mixture to the prepared dish. Bake until it has set – a bit puffed at the sides and just firm in the center – about 25 to 30 minutes.
- Cool for at least an hour before cutting into 1-inch squares.
* It’s easier to cut when it’s completely cooled.
Source: Adapted from Roy Finamore with Molly Stevens’ One Potato, Two Potato (2001)
Finally a tailor-made posting just for ME! I can’t wait to try these. As you say, they will be great for sailing with no cutting or spreading, and your uncle says they have the added bonus of not blowing away (we’ve actually had crackers do that). Thank you!
Susie – It took me a while to find something that satisfied your request! And, I agree, they are less likely to blow away. Enjoy!
These are definitely on my list of appetizers to try. Thanks so much for sharing.
Laura – You’re most welcome! I hope you like it.
Brought these to a garden party this weekend. Big hit! I added half again to the recipe and used a 9×13 dish. Took about 5 minutes longer to cook and worked out great. I originally thought 1-inch squares sounded small, but once I tasted how wonderfully rich they are and how well they hold together, I agreed and cut per your recommendation.
Elisabeth – I’m so happy you (and others) liked these little nibbles. Thank you for sharing how you adapted the recipe.