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four artichoke squares on plate

Artichoke Squares

Sunnyside Cook

Dawn Dobie
Green-flecked cheesy artichoke squares are an easy appetizer to make and a real crowd pleaser.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 24 squares

Ingredients
  

  • 3 6-ounce bottles of marinated artichoke heart quarters in oil chopped in ½-inch pieces *
  • 3 tablespoons of marinating liquid from artichoke jar
  • ½ cup chopped onion
  • 2 garlic cloves minced
  • 4 large eggs
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon Tabasco or other hot sauce
  • ½ cup panko breadcrumbs
  • 2 tablespoons finely chopped fresh parsley leaves
  • ½ pound sharp cheddar cheese grated

Instructions
 

  • *Remember to keep 3 tablespoons of the marinating liquid for the recipe. If the marinated artichokes are in a larger jar, measure out 18 ounces with liquid, or 14 ounces (about 3 cups), drained.
  • Preheat oven to 325 degrees F.
  • Spray the insides of a 9 X 13 pan with nonstick spray, such as Pam.
  • Measure out 3 tablespoons of the marinating liquid from the artichoke jar and put in the bottom of a medium skillet. Drain the remaining artichokes, then chop into ½ inch pieces. If you run across especially tough artichoke leaves while doing so, discard them.
  • Heat the skillet with the marinating liquid in it over medium heat, add the chopped onion, and cook until translucent, about 5-7 minutes, stirring every now and then. Add the minced garlic to the onions and cook an additional 1 minute. Remove the skillet from the stove and set aside.
  • In a medium bowl, beat the eggs until they are foamy. Add the oregano, basil, salt, pepper, and Tabasco and whisk until well incorporated. Blend in the breadcrumbs. Next add the parsley, then the grated cheese, stirring with a fork to make sure everything is distributed evenly. Add the chopped artichokes to the egg mixture and stir gently. Add the cooked onions and garlic to the bowl and blend in well.
  • Spread the artichoke mixture into the greased 9 X 13 pan. Bake at 325 degrees F for 30-35 minutes, until a light golden color around the edges.
  • Cool for 1 hour. Cut into squares the size that you like. If making ahead of time, store refrigerated in a covered container.

Notes

Adapted from a recipe by Lynne Keenan.
These artichoke squares can be made 1-2 days ahead of time. Return to room temperature before serving.