November 20, 2016
Breads, Dairy, Cheese,
Fruit, Vegetables, Artichokes, Easy/Beginner Cooking, Brunch, Easter, Entertaining, Fall/Autumn, Picnic, Potluck, Sunday Dinner, Thanksgiving, Winter, Vegetarian, Make it from scratch, Quick Breads, Olives, Kosher Dairy more
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"This has a texture of a biscuit"
Preheat your oven to 325 degrees.
Spray a 9x5 inch glass loaf pan with cooking spray (a metal pan will create a very dark crust due to the longer baking time)
Set aside 1/4 cup of the quartered artichoke hearts and 1/4 cup of the grated asiago cheese.
In a small bowl, combine the flour, baking powder, parmesan cheese, salt and baking soda. Mix well.
In a separate bowl, whisk together the egg, buttermilk and melted butter. Add to the dry ingredients along with the olives, 1 1/4 cups of the asiago cheese and 1 3/4 cups of the artichoke hearts. Mix until just combined (the batter will be a little stiff) and spread in the prepared loaf pan. Top with the remaining 1/4 cup of cheese and artichoke hearts.
Bake for 65 to 70 minutes (it took the full 70 minutes the last time I made this). You might have to tent the loaf with foil for the last 5 or 10 minutes of baking if it’s getting too brown. Test for doneness if a toothpick inserted in the center comes out clean.
Cool in the pan for about 10 minutes and then turn out on a wire rack.
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