Artichoke-Arugula Souffle Squares

• Olive oil, for brushing
• 4 scallions, cut into thirds
• 3 garlic cloves
• 1 cup packed arugula leaves
• Two 6-ounce jars marinated artichoke heartsdrained, rinsed and patted dry
• 6 large eggs
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground pepper
• Tabasco sauce
• 1/2 pound sharp Cheddar cheese, shredded (2 cups)
• Coarse salt, for sprinkling (optional)

1. Preheat the oven to 350.
2. Brush a 9-inch-square baking pan with olive oil.
3. Line the pan with parchment or wax paper and oil the paper.
4. In a food processor, pulse the scallions with the garlic cloves and arugula leaves until they are finely chopped.
5. Add the artichoke hearts and pulse until coarsely chopped.
6. In a large bowl, whisk the eggs until frothy.
7. Whisk in the nutmeg, pepper and a dash of Tabasco.
8. Add the eggs to the processor along with the Cheddar and pulse just to combine; the mixture should be chunky.
9. Pour the souffle mixture into the prepared pan and smooth the surface with a spatula.
10. Bake the souffle for 30 minutes, or until a tester inserted in the center comes out clean.
11. Transfer to a rack and let cool slightly.
12. Turn the souffle out onto a cutting board and carefully peel off the parchment paper.
13. Cut the artichoke-arugula souffle into small squares and serve warm or at room temperature, sprinkled with coarse salt.

olive oil, scallions, garlic, arugula, eggs, nutmeg, freshly ground pepper, tabasco sauce, cheddar cheese, salt

Taken from www.foodandwine.com/recipes/artichoke-arugula-souffle-squares (may not work)