Baked Artichoke Squares

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.

baked artichoke squares

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.

baked artichoke squares

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!

Ingredient gathering.

This is totally a pantry appetizer. All I had to do was buy the cheese. Love that!

baked artichoke squares

Saute the onions & garlic in half of the artichoke juice.

baked artichoke squares

Chop the artichokes up! I left the F on the cutting board in there on purpose. F is for FUN.

baked artichoke squares

Grate the cheese, get the eggs, breadcrumbs & oregano in a bowl.

baked artichoke squares

Toss in your artichokes & Tabasco. Now add the cheese.

baked artichoke squares

Stir in the cooled onions.

baked artichoke squares

Put it all in a lubed pan. Now bake!

baked artichoke squares

I had every intention of showing you a picture of a FULL pan of Baked Artichoke Squares but….

baked artichoke squares

My appetite got in the way.

baked artichoke squares

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.

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112 Comments

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  • February 15, 2012

    I cannot wait to wake up tomorrow and make these. I have everything I need! Thank you:)

  • February 15, 2012

    Hello deliciousness! These look amazing :D Is it wrong I’m thinking a a slice would work as morning tea snack for work.
    Quick question:
    Do they freeze well?

    • February 15, 2012

      Oh man! I really wish I knew. They never last long at parties so we don’t usually have leftovers.

    • megan
      September 13, 2014

      yes , they freeze perfectly. i keep lots in freezer and just pull out and mwave a few.

  • Ooooo. I am definitely going to try these. My husband will totally love them! Aren’t memories of parent parties the best??

  • February 15, 2012

    This is such a great idea!! Yum!

  • February 15, 2012

    i’ll take portable artichoke dip any day of the week…this is definitely getting a big fat bookmark!

    • February 15, 2012

      haha. Thanks, Heather! And thank you for your comments. i really really appreciate them and you!

  • February 15, 2012

    I am now craving artichoke dip. And it’s 5:30 in the morning. Unfortunately, no artichokes in the pantry right now, or else this would totally be breakfast!

    • February 15, 2012

      mmm. they would make a good breakfast….

  • February 15, 2012

    well now this is just pure trouble.

  • Tamar
    February 15, 2012

    saw the same exact recipe in shape magazine. just want to let you know!

    • February 15, 2012

      really? Crazy! Did they have the same amount of cheese? i can imagine that it wouldn’t help one’s shape… :)

  • February 15, 2012

    Ooh, this is interesting! Thanks!

  • February 15, 2012

    I’m afraid to make this recipe for the sheer fact that I probably won’t be able to stop eating them

  • February 15, 2012

    Is it best to use marinated artichokes?

    • February 16, 2012

      yeah. the flavor in them is what boosts the flavor of the squares. It’s the vinegar & spices.

  • February 15, 2012

    Yay- so excited to see this recipe here! I was dying to make it after you “real life” photos post this week. I’m thrilled the recipe is so simple. Thanks, Tracy!

  • February 15, 2012

    my husband would FLIP for these!

  • February 15, 2012

    Ahh, my life is complete! I plan on making these for…myself. I *might* share.

  • February 15, 2012

    Your post reminded me of the times my mom would host tupperware parties.
    I’m plotting some sort of party just make these – even if I’m the only one attending the party.

    • February 16, 2012

      You just reminded me that my mom had tupperware parties too!

  • February 15, 2012

    Those look so good, Tracy. Will be trying them soon, looks like they would be good for a picnic.
    I love the old standby gluttonous artichoke dip recipe of 1/3 frozen artichoke, 1/3 Parmesan cheese, and 1/3 mayonnaise, heated on the stove and the baked in a breadbowl. So trashy, but so good. Once a year!

    • February 16, 2012

      whoa. Sounds good (except I don’t do mayo). Maybe I’d sub in some greek yogurt….hmmmm….

  • February 15, 2012

    Wow! These look delish (and highly addicting!). I’ve been wanting to make more things with artichokes. I think I have everything in my pantry except for the artichokes…ha-ha!

    I made your heart glazed cornmeal cookies for Valentine’s Day. We finished them yesterday and I’m already plotting to make another batch…

  • February 15, 2012

    Oh good! I was hoping you’d post this recipe after you posted the picture a few days ago. Yum yum yum!

  • Sofia
    February 15, 2012

    That looks delicious! I get a little perplexed about the colour of the cheese though, it doesn’t look like any cheeses we have here (Sweden). Is it all natural or do they use some kind of colouring? Love your blog and your podcast by the way!

    • February 15, 2012

      Sofia, in North America a lot of cheddar has orange dye in it. When I first moved overseas (first to New Zealand, then to Sweden) I thought it was so strange the cheddar wasn’t orange. Now I think the opposite.

    • Megan
      February 15, 2012

      Most cheddars are colored in the US, usually with annatto. Go hunt down your favorite sharp/aged cheddar (in its natural off white form)!

      • February 16, 2012

        hey! thanks for answering this!

  • February 15, 2012

    I could never serve these for a party, I would eat the whole thing. I have this thing for artichokes and it constantly tests my willpower.

  • February 15, 2012

    these sound like perfection. my husband loves artichokes AND quiche…plus I bet they’re great with cocktails!

    • February 16, 2012

      They totally would be awesome with cocktails! Your husband has good taste, Cindy.

  • February 15, 2012

    These look so yummy! Absolutely making them for my next party!

  • jenny
    February 15, 2012

    I’m taking food to a new mom this week who is veggie and this is the PERFECT idea for lunch with some good bread. (I already made your freezer burritos to tuck in her freezer. :) ) tracy, you are awesome!

  • February 15, 2012

    mmmm looks delicious! I need to try that, thank u for sharing =)

  • Amanda
    February 15, 2012

    oh my goodness artichokes are my kryptonite! this looks divine! I would totally be digging into that pan before my guests arrive too :)

  • February 15, 2012

    You had me at portable artichoke dip. YUM.

  • February 15, 2012

    Yay, I was hoping you’d post these after teasing us with them the other day! Pinning this recipe for the next time I have people over (or more likely, the next time I feel like pigging out alone)

    • February 16, 2012

      hahaha. I won’t blame you.

  • Ryan
    February 15, 2012

    Tracy,

    This is irrelevant to this post however I know you will appreciate this product
    TURNING A MASON JAR INTO A TRAVEL CUP !!!!!

    http://cuppow.com/

    I am blown away by this product and I am ordering one as we speak
    (I hope the deliver to Canada)

    Cheers!

    • February 16, 2012

      I saw that online the other day. IT LOOKS SO COOL!!

  • christina
    February 15, 2012

    Looks so good! Would this be fine with canned plain artichokes as opposed to the marinated artichokes?

    • February 15, 2012

      The thing about using the canned ‘chokes is that there’s a lot of flavoring in the vinegar & oil. That’s what provides a delicious tang to the recipe. So, saying that, you would have to add a little more spices to the artichoke squares to compensate.

  • February 15, 2012

    Totally going to try these with gluten-free breadcrumbs!

    • February 16, 2012

      I read on pinterest that someone else was going to use ground nuts! Intrigued!

  • February 15, 2012

    Yum. I stinking love artichokes, this is on the must make list!

  • February 15, 2012

    Was at the supermarket today and bought the ingredients. It’s only me and the hubs for now – kids are off at school and work – so I’m going to HALVE the recipe. Should be yummy! Looks easy to make also.

    I-LOVE-YOUR-BLOG!!!!!!!!!!!!!!! I learn so much!!!!!!!!!!!! Just had to tell ya!

    • February 16, 2012

      I LOVE YOUR COMMENTS!!! Thank you Jane M!

  • February 15, 2012

    Artichokes rock my world! Can’t wait to try these – they look delicious!

  • Megan
    February 15, 2012

    Thanks Tracy, these look delicious! I am making them as I type for my Bachelor night! Because, you know, it’s Wednesdays that are hard up in Vancouver.

  • February 15, 2012

    WHOA! This needs to get in my belly RIGHT NOW! Maybe I’ll try to make it this weekend…

  • This post rocked my world, Tracy! I can’t wait to try them — thanks. :)

  • February 15, 2012

    omg could this be any easier?! making.

  • February 15, 2012

    Woman, I demand you invite me over and cook for me!!!!!!! I will ply you with booze. And help pay for groceries. And do the dishes.

    Also….Peppermint Bark.

  • February 15, 2012

    I was hoping you would post this recipe. It looks so completely amazing, I can hardly stand it!!

  • February 15, 2012

    I’ve never tried artichokes before — now I can’t wait :)

  • February 16, 2012

    I’ve just made these (although I added some frozen peas as I am addicted to Cranks’ Green Tart and now pair up artichokes and petit pois at every given opportunity).

    They. Are. The. Deliciousness.

    Sadly (*ahem*) three of them broke on their way to the serving platter and it would have been a shame to waste them.

    • February 16, 2012

      FANTASTIC!!! And yeah…BTW I don’t serve my guests the edge pieces *ahem*

  • February 16, 2012

    Honestly, this recipe looks weird & kind of gross… But I can’t wait to make it, haha!! I LOVE artichoke, but I always have trouble finding ways to incorporate them into my meals. Thanks for this awesome recipe!

  • February 16, 2012

    I love this recipe! It’s like a baked omelet square. Mmm, indeed! I am DEFINITELY keeping this in mind when I need an appetizer that isn’t too unhealthy or heavy. Thanks Tracy!

  • February 16, 2012

    This is a great catering idea! I always love making artichoke dip but it totally loses something if it’s not warm. Also, pick up and eat is much better for most parties. Thank you!

    • February 16, 2012

      I bet it will be a real hit in your circle! xo

  • February 17, 2012

    I will be making these (and eating them before they reach a plate) so soon!

  • danielle
    February 17, 2012

    looks deeelish! any suggestions for other cheeses than cheddar? i was thinking 1/2 parm and 1/2 mozzarella instead but i’m tempted to just follow the recipe that you have here….seems like the perfect dish for upcoming potluck! thanks! :)

  • Mary
    February 20, 2012

    I got this recipe from a co-worker back in the ’80′s and still make it regularly. Always a hit. It was fun to see someone else out there making this wonderful recipe.

    • February 20, 2012

      It’s so cool to see someone else using it too!

  • February 23, 2012

    I totally have a version of this that my mom made all the time for parties!!! But, instead of bread crumbs, we made it with crushed up saltines. I bring it to parties all the time, and it is always inhaled. May I make a suggestion? One time, I accidentally cooked these suckers a bit long, and they turned out a smidge dry. I whipped up a lemon parsley aioli to go with, and it ended up being even better!!! I highly suggest trying it with!

    PS your blog rocks!

  • Molly
    February 23, 2012

    Tracy, I don’t know how you always help me come off as such a great chef! I made these artichoke squares AND your killer garlic bread for a dinner with friends tonight. The compliments didn’t stop coming, someone even told me I should write a cookbook. I told them that it’s really just because of your FANTASTIC recipes. So thanks for that, I owe all of my delicious success to you!

    • February 24, 2012

      Molly!!!!!!!!!!! Hey girl!!! That makes me sooooo happy. Keep up the good work, you chef, you!!!

  • Candy
    February 29, 2012

    I would like to make these…any thoughts on using a mini muffin pan for individual servings? Aside from less cooking time…? I really enjoy your blog… Thank you!

    • February 29, 2012

      I bet it would be good…except it would be a little less moist and the edges would be a little hard. It’s worth a try though!

      • Candy
        March 5, 2012

        Hi, I made these over the weekend for a birthday party. I used my mini-muffin pan…they turned out great!!! The cooking time was about 25 minutes. I used a creamy garlic dipping sauce (with red pepper flakes). Everyone liked them and the two bite appetizer was fabulous! Because of all the cheese and moist artichokes they were not dry or too crispy. They did need to remain in the pan for a few minutes to set up before I took them out… Thanks Tracy for the excellent recipe!

  • Lisa
    March 4, 2012

    Hi Tracy, I just wanted you to know it was a tag team of Joy the Baker and Shutterbean today. My daughter and I went to the book signed for Joy today(we saw you over in the corner but no chance of getting out of line to say hello) So after getting a chance to meet Joy, we rushed home and put in a quick batch of the super yummy artichoke squares and rushed off with them to a birthday party were they demolished in 10 minutes flat. Thank you so much for all the yummy recipes I realized while making my menus for the week you are included at least once. PS – we eagerly await your cookbook someday!

  • June 25, 2012

    Oh my goodness — I love these!! My mom used to make these on Christmas Eve, and I made them a couple of times for office potlucks when I was feeling particularly fancy. And then totally forgot about this recipe — very very happy for this reminder! It’s like running into an old friend. :)

  • Kathy Blankenship
    June 26, 2012

    Hi Tracy

    I just wanted to say how much I appreciate you showing in detail how to make the wonderful recipes you present on your blog. It is such a help to newby cooks like me. I am so much a visual learner so this is like having a one-on-one cookling lesson for me.

    I plan to make these soon!

  • June 30, 2012

    Silly question….do you chop up and use BOTH jars of artichokes but only use the juice from one?

    • Tracy
      June 30, 2012

      Chop up both, use the juice from one jar! Toss the juice from the other. :)

      • July 4, 2012

        Thanks! Making these today to bring to my parents’ Fourth party. Can’t wait to try them! Happy 4th!

  • Holli
    July 3, 2012

    I’m making these for a 4th of July picnic tomorrow. Thanks!!

  • rokt
    July 12, 2012

    I made these yesterday and my husband ate most of the pan and then made sure I’m keeping the recipe. Thanks!

  • Jenny
    August 25, 2012

    My hubby is allergic to Cheddar cheese….would Colby/Jack taste good? Any ideas?

    • Tracy
      August 25, 2012

      yeah! you could also go with pepper jack to make it spicy, or a gouda would be good!

  • Jessalyn
    November 16, 2012

    Hi Tracy,

    I’d love to make these for a work gathering but would have to make them the night before. Can they be refrigerated and then reheated? Or are they best eaten the day they are made?

  • leigh
    November 16, 2012

    Hi. I made these last weekend and they didn’t set up. Any thoughts as to what went wrong? PS I love your blog. I have a 4 1/2 yr old named Oliver

    • Tracy
      November 17, 2012

      Perhaps you had too much liquid? Did you use the liquid in both the artichoke jars or just one?

  • karen
    November 20, 2012

    I am assuming from the picture that marinated artichokes are used, even though the recipe doesn’t say that.

    • Tracy
      November 20, 2012

      That’s correct!

      • Karen
        November 20, 2012

        Thanks.

  • Lizzie
    November 26, 2012

    These smell amazing while cooking and taste even better. I can see why you keep the edge bits to yourself! There was some leftover (and only remained uneaten because I didn’t get the time alone to wolf them) and it is also yummy cold from the fridge the next morning!

  • Val
    January 18, 2013

    How much liquid did you use of the artichoke liquid? I know that you used whatever was in one jar, but could you estimate how much that was? I marinate my own artichoke hearts so I’m going to go that direction with this.

    Thanks!

    • Tracy
      January 18, 2013

      My guess is about 1/4 cup.

  • March 26, 2013

    Ha! I had these about 35 years ago and have never forgotten them! Yummmmmmy! Thank u for the recipe again. I can’t wait to make them.. I am making for Easter dinner!

  • Laurie
    April 22, 2013

    I’m going to make these for a party this weekend but since I live out of the country I could only find artichoke hearts in oil. Should I add some water in place of the juice? What spices should I use to compensate for not using marinated hearts? Thanks!

    • Tracy
      April 22, 2013

      Add some vinegar, dried basil, dried oregano & some red pepper! Not too much..you want to make it tangy but not overpowering.

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