Artichokes add an unusual chewy texture and wonderful salty-sweet flavor to this delicious quick bread. The recipe works best with canned artichokes, a convenient product not best suited for salads or soups. Do not wring the artichoke hearts dry, or they won't impart enough moisture to make the bread batter come together.
- About 1 1/2 cups water-packed artichoke hearts, drained and rinsed
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/2 cup coarsely chopped pecans
- Preheat oven to 350F. Butter a 9x5 loaf pan, and line bottom with wax paper.
- Squeeze artichoke hearts gently to remove some excess liquid. Put in a food processor, and process until finely chopped, stopping and scraping down sides of bowl as needed, for a total of about 1 cup. Set aside.
- Beat butter with sugar until light and creamy. Add eggs, one at a time, beating well after each addition.
- Sift together flour, baking powder, cinnamon, nutmeg and salt. Add dry ingredients and pecans to egg mixture. Stir, using a few quick strokes with a large spoon, until just combined. Fold in chopped artichokes. Spoon batter evenly into pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted into center of loaf comes out clean.
- Remove from oven, leave in pan for 10 minutes and take out of pan, peeling off wax paper. Cool completely on a wire rack before slicing.
- Serving Size: Serves 8 to 10
- Calories: 290
- Carbohydrate Content: 35 g
- Cholesterol Content: 65 mg
- Fat Content: 14 g
- Fiber Content: 1 g
- Protein Content: 5 g
- Saturated Fat Content: 6 g
- Sodium Content: 220 mg
- Sugar Content: 15 g