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.

  • Fabiola

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

  • Amanda

    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?

  • Sara {Home is Where the Cookies Are}

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

  • Katrina

    This is such a great idea!! Yum!

  • Heather (Heather's Dish)

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

  • Kellie @ Blackboard Kitchen

    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!

  • jenny

    well now this is just pure trouble.

  • Tamar

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

    • Tracy

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

  • ileana

    Ooh, this is interesting! Thanks!

  • Vanessa

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

  • Sarah S

    Is it best to use marinated artichokes?

  • Clara

    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!

  • brandi

    my husband would FLIP for these!

  • Christina

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

  • sarah

    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.

  • Tiffanie

    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!

  • Jessica @ The Desert Abode

    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…

  • Elizabeth @ Coppertop Kitchen

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

  • Sofia

    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!

    • Katie

      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

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

  • Deanna

    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.

  • cindy

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

  • NerdyBaker

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

  • jenny

    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!

  • Elle

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

  • Amanda

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

  • Megan

    You had me at portable artichoke dip. YUM.

  • Maggie @ A Bitchin' Kitchen

    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)

  • Ryan


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


  • christina

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

    • Tracy

      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.

  • whitney

    Totally going to try these with gluten-free breadcrumbs!

  • Katie

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

  • Jane M

    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!

  • Amanda @ Once Upon a Recipe

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

  • Megan

    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.

  • Dottie

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

  • Laurie Jesch-Kulseth @ Relishing It

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

  • Jessica @ How Sweet

    omg could this be any easier?! making.

  • Alix

    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.

  • Tiffany

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

  • Kiran @

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

  • Sam

    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.

  • Miranda @ Biting Life

    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!

  • Julie @BananasForBourbon

    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!

  • Dana

    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!

  • Kristin @ FoodFash

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

  • danielle

    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! 🙂

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  • Mary

    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.

  • Liv

    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

    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!

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  • Candy

    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!

    • Tracy

      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

        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

    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!

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  • meg

    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

    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!

  • Courtney

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

    • Tracy

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

      • Courtney

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

  • Holli

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

  • rokt

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

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  • Jenny

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

    • Tracy

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

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  • Jessalyn

    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

    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

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

  • karen

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

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  • Lizzie

    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!

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  • Val

    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.


  • Jay

    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

    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

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

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    I’m preparing to share these in a recipe round up on my blog, and I realized that I have never commented on how much I LOVE these. I have been making them since you first shared the recipe, and they are always a hit. Thank you, thank you, thank you!

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  • Kathy H

    Hi Tracy! Do you use seasoned or plain breadcrumbs? Thanks!

  • lee

    Did anyone ever try the standard cheese used in artichoke dip? Mozarella?

  • Lindsay

    Hi Tracy, This may be a silly question, but did you use a 9×9 pan or a 9×13? I’m thinking about doubling the recipe for Thanksgiving this year, which I would assume I’d need to use a 9×13? Thanks!

  • sarah

    I saw this listed on your tgiving menu (handwriting club IG story) and i’m totally fighting the urge to go to the store right now for ingredients. i’m totally making these for thinking though, that is for certain!

  • Hilary

    I’ve made these before and they’re always great! I’m trying to make ahead as much as possible for an upcoming holiday party and was wondering if you could make ahead? Or make the batter the day before, refrigerate and bake? Always look for a way to get ahead! Thanks!

  • Jessica Goff

    Making these for Easter tomorrow. Thanks for a great go-to party dish!

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  • Leslie

    Silly question…are these considered “Finger Foods”, or are they eaten with forks?

  • Lise Woods

    I have a large jar of artichokes, (Costco size) so wondering about how much marinade and artichoke would I measure out.

    • Tracy

      i would say it’s probably a little less than half a cup. I hope that helps!

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