Cheesy Artichoke Squares
I recently had these artichoke squares at a dinner party and I loved them.
I went online searching for the recipe and every recipe was an oldie from either Parade, Sunset & Good Housekeeping Magazines.
The recipe is from the 1970's when Americans were cooking with canned soups and decorating plates with olives for a "fresh" look.
Cream cheese stuffed celery stalks were all the rage (not in my house), and everything was "cheesy"....you can take that anyway you like.....the fashion, hairstyles and all the American processed cheese that was used in recipes back then.
Here, you use the marinade from one jar of artichokes to cook the onions, garlic and artichokes in (the ingredients in the marinade are usually sunflower oil, vinegar, garlic and spices, nothing horrible).
Then add in some fresh herbs and any cheese you like to the egg mixture to make a quiche type snack that is so good!
This is a great appetizer for your Easter buffet. You can make them a day ahead and they travel well!
Cheesy Artichoke Squares: (adapted from Sunset Magazine)
2 small jars of marinated artichokes
1 small onion, diced
2 garlic cloves, chopped
2 cups of cheddar cheese (any cheese works)
1/4 cup of dry seasoned breadcrumbs
salt & pepper
a few shakes of tabasco
3 green onions, chopped
2 tbsp chopped fresh flat leaf parsley
Butter an 8" square dish (a brownie pan works).
Preheat oven to 350F.
Drain only 1 jar of artichokes, pouring the marinade into a skillet (throw the other marinade away from the 2nd jar).
Chop the artichokes and add them to the skillet w/ the onion and garlic.
Cook about 7 minutes on medium, just until the onions are cooked. Let mixture cool.
Whisk the eggs with the scallions, parsley, breadcrumbs, cheese and season w/ salt & pepper. Add a few shakes of Tabasco (don't skip the hot sauce, trust me).
You can use thyme or oregano if you like too....the more the merrier.
Pour the cooled artichoke onion mixture w/ the cooked marinade into the egg mixture and combine.
Pour into the prepared greased pan and bake for 30-35 minutes.
Let fully cool for at least 20 minutes before cutting into squares.
Serve warm or at room temperature.
Can be made ahead and reheated.
Watch them disappear!