Categories: Vegetables 
      Yield: 8 servings 
  
      8 ea Chopped scallions,                  3 ea Eggs 
      1 c  Light cream                         1 c  All purpose flour 
    1/2 pt Salt                                8 tb Cold unsalted butter, cut up 
    1/2 pt Salt                                1 cl Garlic, finely minced 
      1 ea Egg                                 4 tb Butter ÚÚÚÚÚ ea 
      6 oz Jar marinated artichoke hear    
  
  Ground pepper, to taste             8 oz Gruyere cheese, grated ÚÚÚÚÚ 
   WALNUT PASTRY                     1/2 c  walnuts, toasted, cooled Preheat 
  oven to 375 degrees for 10 minutes. 1.   Saute scallions and garlic in 
  butter until softened.  Cut artichoke 2.   Combine cream, eggs, salt and 
  pepper in medium bowl. 3.   Sprinkle grated cheese over the bottom of the 
  partially baked crust. 4.   Bake 35 minutes until golden and slightly 
  puffy.  Let rest 10 WALNUT PASTRY 1.   Process walnuts until coarsely 
  ground.  Add flour and salt to work 2.   Place pieces of butter atop dry 
  ingredients and pulse until mixture 3.   Add egg and process just until 
  mixture begins to hold together. Do 4. Remove dough from processor and 
  shape into a flattened  disc.  Cover 5. Roll dough large enough to fit into 
  10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of 
  aluminum foil and fill with