2 cans artichoke hearts (not marinated)
1 can chicken broth (I have used vegetable broth)
2 Tablespoons chopped shallots (can substitute green onions or regular onions)
1 teaspoon minced garlic (I use one clove)
1 Tablespoon butter
6 large eggs
2/3 cup cream
1/3 cup Parmesan cheese
1/3 cup bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
Drain artichokes and heat in the chicken broth and drain. (I save the broth for soup or for use in the Creamy Tomato-Basil Sauce)
Sauté shallots and garlic in the butter and add to artichokes.
Purée in food processor until smooth.
Add eggs, cream, Parmesan, bread crumbs, salt and pepper.
Purée until smooth.
Preheat oven to 375ºF.
Butter eight 1/2 cup timbale or souffle dishes or 4 1 cup ones.
Line bottoms with waxed paper rounds.
Divide artichoke mixture between timbale dishes.
Place in large baking pan and add water to about half way up the sides.
Bake for about 55 minutes or until a knife inserted into centers comes out clean.
Unmold and peel off waxed paper.
Spoon Creamy Tomato-Basil Sauce over timbales. (see LINK)