My parents entertained A LOT when we were growing up. It was pretty exciting because it meant a few things. 1. We could play video games without my parents getting into our business. 2. We could steal cans of Coca-Cola from underneath the card table and make our own soda concoctions in the backyard 3. My mom would have certain special things for us to eat like Baked Artichoke Squares & DESSERT. We only had dessert when company was over.
The thing about these Baked Artichoke Squares is that they’re not the prettiest looking appetizer. What they lack in beauty, they make up in taste. Me and my brothers always got into them before our parent’s guests arrived and my mom would chase us around the house totally peeved. Flash forward a few decades and I’m in my own kitchen, making them for company. I always have a difficult time not polishing off the batch before I put them out on a plate for guests. Old habits die hard.
My friend Jessica put it best by describing them as being like “portable artichoke dip!” She’s totally right. It’s like artichoke dip met quiche and had a baby. And the baby was the most perfect baby EVER!
And we’re off!
This is totally a pantry appetizer. All I had to do was buy the cheese. Love that!
Saute the onions & garlic in half of the artichoke juice.
Chop the artichokes up! I left the F on the cutting board in there on purpose. F is for FUN.
Grate the cheese, get the eggs, breadcrumbs & oregano in a bowl.
Toss in your artichokes & Tabasco. Now add the cheese.
Stir in the cooled onions.
Put it all in a lubed pan. Now bake!
I had every intention of showing you a picture of a FULL pan of Baked Artichoke Squares but….
My appetite got in the way.
You’ll totally see what I mean when you’re 5 squares in…
Baked Artichoke Squares
makes 16 squares
(recipe from my Mom)
- 2 6oz. jars marinated artichoke hearts
- 1 medium onion, chopped
- 1 clove garlic, minced
- 4 eggs
- 1/4 cup breadcrumbs
- a dash of Tabasco
- 1/2 teaspoon oregano
- 2 cups sharp cheddar, shredded
- salt & pepper
- cooking spray
Preheat oven to 325F. Spray a 9 inch baking pan with cooking spray and set aside. Add the juice from one jar of artichokes to a small skillet with the onions & garlic and saute over medium high heat until onions are translucent, 4-5 minutes. Take the artichokes out of the other jar and chop them, discarding the juice. In a medium bowl, beat the eggs, add the Tabasco and breadcrumbs and stir. Stir in the artichokes, onions and cheese. Bake for 30 minutes. Let cool briefly. Cut into squares and serve warm or at room temperature.