Circle B Kitchen
You can't have too many artichokes in this bread. Make sure that if your artichokes are frozen, you measure them after you thaw them out.
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg, lightly beaten
1 3/4 cup buttermilk
¼ cup butter, melted
2 cups frozen or canned artichoke hearts, quartered
1 ½ cups grated asiago cheese
1 cup green manzanilla olives, halved
1/4 cup grated parmesan cheese
Preheat the oven to 325 degrees
Grease a 9x5-inch loaf pan
Set aside ¼ cup of the quartered artichoke hearts and ¼ cup of the grated asiago cheese
Combine the flour, baking powder, salt, parmesan cheese 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 ¼ 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 ¼ 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. When cool, slice and serve as an accompaniment to salads, soups or with a glass of wine. To store, wrap in foil and refrigerate. Will keep for several days.