A few years ago Aunt Susie M asked for more hors d’oeuvre recipes that one could eat with one’s fingers without doing a lot of work. No spreading or cutting like you need to do with cheese or dips. Aunt Susie and Uncle Christopher have a sailboat so she’s always looking for new ideas of simple (and tasty) treats she can easily serve while sailing.

I thought of Aunt Susie’s request when I was making these bites to take to a party. I was looking for something that I could put on an decorative disposable plate and not worry about leaving anything behind that would need to be returned in case we left before the gathering was over. I do believe these nibbles satisfy both requests.

It’s a fairly well established fact on Riegl Palate that I adore both artichokes and potatoes, so when I came across this recipe many years ago in One Potato, Two Potato, I knew I had to try it. At the time I wasn’t eating regular cheese (it wasn’t for lack of desire, it just didn’t agree with me), so I used to make it with a yogurt cheese which worked just as well as a traditional cheese.

This time around, I made it with a medium-flavored Swiss Gruyère although in the past I’ve used an orange cheddar as that’s what the original recipe calls for..

It’s kind of like a quiche. Separately cooked potatoes and onions are mixed with artichokes, cheese and eggs. It is baked until set and then cut into pieces once cooled.

This dish can be made a day ahead – just bring it to room temperature before serving. And, it’s naturally gluten-free/wheat-free.

Artichoke-Potato Nibbles

 

Artichoke-Potato Nibbles

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Course Appetizer
Servings 64 pieces

Ingredients
  

  • 1 pound butter potatoes such as Yukon Gold or Dutch Yellow (~ 2 large)
  • 1 teaspoon extra virgin olive oil
  • 1 medium onion chopped
  • 1 garlic clove minced
  • 4 large eggs
  • 1 14- oz can artichoke hearts drained and coarsely chopped
  • 8 ounces Gruyère cheese
  • 2 tablespoons chopped flat leaf parsley
  • A few dashes of Tabasco sauce
  • Fine sea salt and coarsely ground pepper

Instructions
 

  • Peel and cut potatoes into 1-1/2 inch chunks. Steam potatoes (using a steamer insert) over high heat until you can easily break them with a fork, about 20 to 25 minutes. Let cool. Once potatoes are cool cut them into smaller pieces – about 1/3-inch dice. Set aside.
  • Preheat oven to 350°F. Coat an 8-inch square baking dish with nonstick spray.
  • In a medium skillet, heat olive olive over medium heat. Add onion, season with salt and pepper, and cook until softened, about 7 minutes. Add garlic and stir for a minute. Remove pan from heat.
  • In a large bowl, whisk eggs until well mixed. Stir in onion mixture, potatoes, artichokes, cheese, parsley and Tabasco sauce. Season with salt and pepper.
  • Transfer mixture to the prepared dish. Bake until it has set – a bit puffed at the sides and just firm in the center – about 25 to 30 minutes.
  • Cool for at least an hour before cutting into 1-inch squares.

Notes

* I prefer not to cut the potatoes too small before steaming them so they don’t fall apart.
* It’s easier to cut when it’s completely cooled.
Artichoke-Potato Nibbles

 

Source:  Adapted from Roy Finamore with Molly Stevens’ One Potato, Two Potato (2001)