Artichoke Clafouti
One portion of this dish contains around 5g of protein, 12g of fat, and a total of 160 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up garlic, salt and pepper, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Preheat oven to 325 degrees F. Blanch artichokes in lightly salted boiling water for one minute.
Remove the stem core and dice the bell peppers. Dice the zucchini. Thinly slice the green onions.
Heat a large skillet over medium high heat.
Add the olive oil and garlic. Stir until fragrant.
Add the green onions to the skillet, stir to coat.
Add oregano, a pinch of salt and white pepper, and a pinch of ground nutmeg.
Add the artichokes, bell peppers and zucchini. Cook the vegetables about 4 minutes until slightly softened. Turn of the heat and set aside.It may be made ahead to this point and refrigerated up to 2 days.At serving time. Butter the bottom and sides of an 8 inch glass or ceramic shallow baking dish or pie pan. Dust it with the breadcrumbs, shaking out excess. Break the eggs into a bowl and whisk in the half and half and flour.
Whisk vigorously, until tiny bubbles are suspended in the mixture. Immediately add the cooled vegetables and the Parmesan cheese, and another pinch of salt, mix well.
Pour this mixture into the prepared dish.Set the filled dish into the center of a larger baking pan and fill the larger pan with warm water until it comes about halfway up the sides of the filled dish. Carefully move the pans to the oven and bake about 30 minutes, or until a knife inserted in the center comes out clean. Do not overcook the custard should remain tender and barely hold together.
Serve warm or at room temperature.