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directions

1. Preheat the oven to 350°. Brush a 9-inch-square baking pan with olive oil. Line the pan with parchment or wax paper and oil the paper. 
2. In a food processor, pulse the scallions with the garlic cloves and arugula leaves until they are finely chopped. Add the artichoke hearts and pulse until coarsely chopped. 
3. In a large bowl, whisk the eggs until frothy. Whisk in the nutmeg, pepper and a dash of Tabasco. Add the eggs to the processor along with the Cheddar and pulse just to combine; the mixture should be chunky. 
4. Pour the soufflé mixture into the prepared pan and smooth the surface with a spatula. Bake the soufflé for 30 minutes, or until a tester inserted in the center comes out clean. Transfer to a rack and let cool slightly. 
5. Turn the soufflé out onto a cutting board and carefully peel off the parchment paper. Cut the artichoke-arugula soufflé into small squares and serve warm or at room temperature, sprinkled with coarse salt.