6 or 8
½ pound spinach
2 cloves garlic
3 whole eggs
¾ cup sour cream
¼ cup Parmesan cheese, grated
1 teaspoon salt, or more if needed
¼ teaspoon fresh ground black pepper, more or less to taste, optional
1½ cups quartered artichoke hearts , drained & coarsely chopped (see note)
pine nuts, optional
No nutrition information available
Wrap the bottom of 6" springform pan with foil. Spray or wipe the inside with a little oil. A round of parchment will guarantee easy remove after it's cooked!
If using fresh spinach, it will need to be wilted. Heat a skillet or wok that's been wiped with a little oil, add the spinach and begin turning until it's wilted. It the pan is hot, this will only take a minute. A few leaves can be left unwilted as they'll wilt as it sits to cool. When cool enough to handle, squeeze out the water. If using frozen spinach, defrost and then squeeze, no need to heat first.
In a medium small bowl, stir the eggs together with the cream, Parmesan, and salt. When mixed well, stir in the spinach and chopped artichoke hearts. Pour into the prepared spring form pan and bake in 350°F preheated oven 30 to 40 minutes. The center will be soft but not runny. Remove from oven and cool in the pan on a rack.
When completely cool, remove ring, run a knife or thin spatula around the inside of the pan, then remove the spring form. Place the serving plate upside-down over the pan and invert the torte onto the plate. Carefully remove the bottom of the pan and peel off the parchment paper. Sprinkle the top with pine nuts (optional) and serve with tortilla chips or crostini.
Can be made ahead and stored in the refrigerator. Take out at least an hour before serving to come to room temp.
NOTE: I've been using the frozen artichoke quarters. I put them in a dish with a little water and salt and microwave for two or three minutes to thaw them, then proceed with the recipe.