• Pat Browne

André's famous artichoke squares

André Pinsonneault from David Dunlap Circle has sent in this recipe from his mother's handwritten cookbook. They're simple, cheesy and delicious! The perfect little addictive hors d'oeuvres!

INGREDIENTS

2 jars (6-oz) marinated artichoke hearts

1 small onion, finely chopped

1 clove garlic, crushed

4 eggs, slightly beaten

1/4 cup dried bread crumbs (or gluten-free bread crumbs)

1/4 tsp salt

1/4 tsp pepper

1/4 tsp Tabasco hot sauce

1 tsp dried oregano

2 tbsp chopped fresh Italian parsley

1/2 lb sharp white cheddar cheese (2 cups)


PREPARATION

  1. Preheat oven to 350 degrees and butter baking dish.

  2. Poor some marinade from one jar of artichoke hearts into a frying pan.

  3. Sauté onion and garlic in marinade.

  4. Drain both jars of artichoke hearts, discarding additional marinade.

  5. Press all artichoke hearts between paper towels to remove excess liquid.

  6. Chop finely, add to pan and reduce heat.

  7. Combine eggs, bread crumbs and seasoning, and add to pan.

  8. Stir in grated cheese and fresh parsley, and mix well.

  9. Spread evenly in 8" x 8" or 7" x 11" buttered baking dish.

  10. Bake for 30 minutes.

  11. Serve immediately as a large appetizer square on a lettuce leaf or cool and cut into smaller squares for hors d'oeuvres.

  12. Can be reheated at 325 degrees for 10 minutes when ready to serve warm.

Bon Appétit!

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