From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


  • 2 (6-ounce) jars marinated artichoke hearts

  • 1 small onion, finely chopped

  • 1 clove garlic, chopped

  • 4 eggs

  • 1/4 cup fine, dried bread crumbs

  • 1/8 teaspoon black pepper

  • 1/4 teaspoon salt

  • 1/8 teaspoon oregano

  • 1/8 teaspoon Tabasco

  • 1/2 pound sharp Cheddar cheese, grated (approximately 2 cups)

  • 2 Tablespoons chopped parsley


Drain juice from artichoke hearts and reserve the juice from one jar.  Use the reserved artichoke juice to saute the onions and garlic.  Saute the onions and garlic until limp.  Chop drained artichoke hearts into small pieces and set aside.  In a medium-sized bowl, beat eggs.  Add bread crumbs and seasonings and mix.  Stir in cheese, parsley, sauteed onions, artichoke hearts and garlic.  Put into a 7 x 11 pan.  Bake at 325 degrees for 30 minutes, uncovered.  Let cool and cut into squares.

Variation: For hot and spicy artichoke squares, add 1 (4-ounce) can green chiles, drained and chopped, and 1 (4-ounce) can jalapeno peppers, drained and chopped.  Follow the same directions as written for artichoke squares.

YIELDS:  40 appetizers

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