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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.
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.
- 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