Ingredients

Butter or margarine
Unseasoned dry bread crumbs
2 containers (15 ounces each) ricotta cheese, drained
1/2 cup grated Parmesan cheese
4 eggs
1 teaspoon dried thyme leaves
1/4 teaspoon each ground nutmeg, salt, pepper
1/8 teaspoon cayenne pepper
1 (15-ounce) can artichoke hearts, drained, cut into pieces
1/4 pound bacon (4 ounces) cooked crisp, crumbled

Yield: 8 servings
Prep time: 20 minutes
Baking: 45 to 60 minutes

Directions

Have oven heating to 375 degrees. Butter an 81/2-inch springform pan and coat with bread crumbs. Combine ricotta and Parmesan cheeses, eggs, thyme, nutmeg, salt, pepper and cayenne in a large bowl. Stir in artichoke pieces and crumbled bacon. Pour into prepared springform pan. Bake for 45 to 60 minutes, until top is set and light brown. Cool in pan on a wire rack. Cover and refrigerate. Place on a serving plate, run a thin table knife around edge and remove side of pan. Slice.