I’ve been feeling nostalgic lately, craving comfort foods, making lots of casseroles, and thinking about recipes that were popular during my adolescence– those fabulous decades known as the eighties and nineties.
It was in this spirit of reminiscence that I was drawn to a familiar recipe called Artichoke Squares that I found while flipping through one of those spiral-bound fundraising cookbooks that someone left in the kitchen at our cabin. I can’t remember my mom ever making artichoke squares and it’s not something I’ve ever made myself, but I can certainly remember eating plenty of those delicious little bites at parties and potlucks. Reading the recipe instantly transported me back to my youth when all things were improved with the addition of marinated artichoke hearts (or sun-dried tomatoes, of course).
I still believe that many things can improved with artichoke hearts and sun-dried tomatoes and I also think that this recipe, although not the most beautiful appetizer, is delicious and easy and should be made soon and shared at your next gathering.
The original recipe calls for two smaller jars of marinated artichoke hearts, but I chose to use a can of artichoke hearts in water, which is much cheaper and works perfectly. You’ll also need fresh onion, garlic, and parsley, four eggs, half a pound of sharp cheddar, some dried bread crumbs, dried oregano, hot sauce, salt and pepper.
First you’ll mince half an onion and one clove of garlic.
Heat a tablespoon of olive oil in a skillet and sauté the onion over medium heat until soft and just starting to brown.
When the onion is soft and starting to take on a bit of color, stir in the garlic and cook for about a minute, just until the garlic is very fragrant. Remove pan from heat and set aside to cool for a bit while you chop up your artichoke hearts and parsley.
Drain the can of artichoke hearts and pat them dry with a paper towel. Chop the hearts up into small pieces and place in a mixing bowl. (not pictured: mince a couple tablespoons worth of parsley)
To the chopped hearts add the cooked onions, minced parsley, salt, pepper, and oregano. Stir well.
Whisk the eggs and a dash of your favorite hot sauce together in a separate bowl (not pictured) and then add to the artichoke mixture.
Don’t forget the dried bread crumbs (I almost did!). Stir up the eggs, crumbs, and artichokes until everything is well distributed.
And finally add some grated cheddar cheese. I like to use orange cheddar to give the artichoke squares some color. They need all the help they can get when it comes to appearance!
Give everything one last stir and look over the ingredient list once more to make sure you didn’t forget anything.
Spread mixture into one of your smaller casserole or baking dishes (don’t forget to grease it). Mine measures about 11 x 7 inches but you can also use an 8 x 8 or 9 x 9 inch square dish or metal pan.
Bake at 325 degrees for 30 minutes. Let cool in baking dish for a few minutes before cutting. They are delicious served warm, but just as good at room temperature, in my opinion. We also enjoyed them cold, straight out of the refrigerator. Cut into bite size pieces for appetizers or larger pieces for meals or snacks. Enjoy!
Don’t miss out on upcoming recipes! Subscribe to Pinch My Salt by email to be notified of new posts.
Around the Web:
- Baked Brie with Herbed Artichokes from The Kitchn
- Cheesy Artichoke Nibblers from A Veggie Venture
- Artichoke Tapenade from Life’s Ambrosia
- Quick and Easy Artichoke Dip from Simply Recipes
- Artichoke Hearts Gratin Appetizer from Food Wishes