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Artichoke Torte

1 (12 oz.) jar marinated artichoke hearts
1 small white onion, finely chopped
4 eggs
¼ cup plain breadcrumbs
½ lb. mild cheddar cheese, grated
2 Tbsp. The Spice Hunter Smoky Turmeric Global Fusion Rub
2 Tbsp. minced parsley
Drain artichoke hearts, reserving ¼ cup of liquid from jar. Cut artichokes into small pieces and set aside. Place onion and reserved artichoke marinade in a sauté pan and cook over medium heat until onion is soft, about 5 minutes. In a large bowl, beat eggs, then add all remaining ingredients, including cooked onion, stirring to combine. Place mixture in a buttered 2-quart baking dish. Bake at 325°F for 30-35 minutes or until eggs are set. Serve chilled or at room temperature.