Artichoke-Pecan Bread

Serves 8 to 10

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 ½ cups water-packed artichoke hearts, drained and rinsed
1 stick (½ cup) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 ½ tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
½ cup coarsely chopped pecans

Preheat oven to 350F. Butter a 9×5 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.

April 2004