With Easter on its way brunch is on our minds, well it’s definitely on mine! Friends and family will need to be fed and since that usually happens at our house, because we love to entertain, we are always looking for some new recipes to try out.
I came across this recipe on the Taste of Home website and thought why not step it up a notch with some Smoked Artichokes instead of the plain old artichokes everyone else uses. Since I always seem to have an abundant supply (a little bit spoiled) I cracked open a jar and gave it a whirl!
The first try was very tasty but I decided it needed a little more of a flavour boost so I added a little bit of our Smoked Artichoke Tapenade as well to make all of those lovely flavours pop. It was a hit! So here is the recipe in case you need a little inspiration for these busy entertaining times.
Ingredients
3 Tbsp extra virgin olive oil
1 small red onion, chopped
1 garlic clove minced
2 medium yukon gold potatoes, sliced thinly
8 large eggs
1/4 cup milk, 2%
1/2 cup grape tomatoes, halved
1/4 cup crumbled goat cheese
2 Tbsp julienned fresh basil
1 tsp salt
1/2 tsp pepper
Preheat oven to 350 degrees.
Directions
1) In a 10-inch ovenproof skillet heat 1 Tbsp of the olive oil over medium heat. Add in your red onions and cook until tender and translucent, approx. 4 minutes. Add in the minced garlic and stir for 1 more minute. Remove the mixture from the pan and set aside.
2) Add the remaining 2 Tbsp of olive oil to the pan and arrange your sliced potatoes on the bottom. Cook over low-med heat until tender for 15-20 minutes stirring occasionally.
3) Meanwhile in a large bowl whisk eggs, milk, 2 Tbsp of cheese and the Smoked Artichoke Tapenade until combined. Next stir in the onion mixture, 1 Tbsp of basil, tomatoes, Smoked Artichokes, salt and pepper.
4) Pour the egg mixture over the potatoes and top with the remaining cheese. Bake in the oven for 25-30 minutes, or until set.
Top with the rest of the fresh basil for a beautiful and fragrant presentation!
Hope you enjoy!
Paula Beall
Head Olive Smoker Artichoke recipe