Thursday, April 13, 2017

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
4 eggs
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!

6 comments:

Allison @ Type A Kitchen said...

You just solved my bring-appetizer-to-Easter-gathering dilemma! Thanks, Stacey! These look delicious.

Bebe said...

I was given this recipe in Seattle in 1961. Hand-written. It is an all-time winner. I have never known anyone who didn’t like it. As with most recipes from that era, it was pretty parochial about the cheese: cheddar. In most Seattle households, that would have been Tillamook. Haven’t made it in a while. Do not recall green onions. And any parsley would have been the regular curly kind.

It really is delicious. Fun to see it back (it never really left!)..

Stacey Snacks said...

Bebe,
The green onions are my addition and the flat leaf parsley, of course! Have to make it fresh!
;)

Debby Foodiewife said...

You had me an "artichoke". I love 'em. The cheese got me, too! These look easy and I have all the ingredients.
Love,
Debby (aka "The pantry hoarder")

Bebe said...

Stacey,
Aha! I might have guessed! Must try that. Debby, one of the nice things about this recipe is that the ingredients (except for those pesky green onions/scallions and parsley) are easy to keep on hand...

Proud Italian Cook said...

I'm always in with anything artichoke!