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!
Ingredient gathering.
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.
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108 Comments
say somethingI cannot wait to wake up tomorrow and make these. I have everything I need! Thank you:)
Hello deliciousness! These look amazing
Is it wrong I’m thinking a a slice would work as morning tea snack for work.
Quick question:
Do they freeze well?
Oh man! I really wish I knew. They never last long at parties so we don’t usually have leftovers.
Ooooo. I am definitely going to try these. My husband will totally love them! Aren’t memories of parent parties the best??
they totally are!
This is such a great idea!! Yum!
i’ll take portable artichoke dip any day of the week…this is definitely getting a big fat bookmark!
haha. Thanks, Heather! And thank you for your comments. i really really appreciate them and you!
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!
mmm. they would make a good breakfast….
well now this is just pure trouble.
saw the same exact recipe in shape magazine. just want to let you know!
really? Crazy! Did they have the same amount of cheese? i can imagine that it wouldn’t help one’s shape…
Ooh, this is interesting! Thanks!
I’m afraid to make this recipe for the sheer fact that I probably won’t be able to stop eating them
Is it best to use marinated artichokes?
yeah. the flavor in them is what boosts the flavor of the squares. It’s the vinegar & spices.
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!
my husband would FLIP for these!
Ahh, my life is complete! I plan on making these for…myself. I *might* share.
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.
You just reminded me that my mom had tupperware parties too!
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!
whoa. Sounds good (except I don’t do mayo). Maybe I’d sub in some greek yogurt….hmmmm….
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…
Oh good! I was hoping you’d post this recipe after you posted the picture a few days ago. Yum yum yum!
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!
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.
Most cheddars are colored in the US, usually with annatto. Go hunt down your favorite sharp/aged cheddar (in its natural off white form)!
hey! thanks for answering this!
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.
these sound like perfection. my husband loves artichokes AND quiche…plus I bet they’re great with cocktails!
They totally would be awesome with cocktails! Your husband has good taste, Cindy.
These look so yummy! Absolutely making them for my next party!
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!
mmmm looks delicious! I need to try that, thank u for sharing =)
oh my goodness artichokes are my kryptonite! this looks divine! I would totally be digging into that pan before my guests arrive too
You had me at portable artichoke dip. YUM.
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)
hahaha. I won’t blame you.
Tracy,
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I saw that online the other day. IT LOOKS SO COOL!!
Looks so good! Would this be fine with canned plain artichokes as opposed to the marinated artichokes?
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.
Totally going to try these with gluten-free breadcrumbs!
I read on pinterest that someone else was going to use ground nuts! Intrigued!
Yum. I stinking love artichokes, this is on the must make list!
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!
I LOVE YOUR COMMENTS!!! Thank you Jane M!
Artichokes rock my world! Can’t wait to try these – they look delicious!
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.
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.
omg could this be any easier?! making.
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.
deal.
I was hoping you would post this recipe. It looks so completely amazing, I can hardly stand it!!
I’ve never tried artichokes before — now I can’t wait
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.
FANTASTIC!!! And yeah…BTW I don’t serve my guests the edge pieces *ahem*
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!
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!
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!
I bet it will be a real hit in your circle! xo
I will be making these (and eating them before they reach a plate) so soon!
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!
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.
It’s so cool to see someone else using it too!
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!
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!
Molly!!!!!!!!!!! Hey girl!!! That makes me sooooo happy. Keep up the good work, you chef, you!!!
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!
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!
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!
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!
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.
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!
Silly question….do you chop up and use BOTH jars of artichokes but only use the juice from one?
Chop up both, use the juice from one jar! Toss the juice from the other.
Thanks! Making these today to bring to my parents’ Fourth party. Can’t wait to try them! Happy 4th!
I’m making these for a 4th of July picnic tomorrow. Thanks!!
I made these yesterday and my husband ate most of the pan and then made sure I’m keeping the recipe. Thanks!
My hubby is allergic to Cheddar cheese….would Colby/Jack taste good? Any ideas?
yeah! you could also go with pepper jack to make it spicy, or a gouda would be good!
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?
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
Perhaps you had too much liquid? Did you use the liquid in both the artichoke jars or just one?
I am assuming from the picture that marinated artichokes are used, even though the recipe doesn’t say that.
That’s correct!
Thanks.
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!
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!
My guess is about 1/4 cup.
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!
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!
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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