MiMi’s Artichoke Squares
Makes 3 dozen appetizers. Recipe submitted by Barbara Durbin in the “Food Editors’ Favorites: Treasured Recipes” cookbook, edited by Barbara Gibbs Ostmann and Jane Baker, benefitting MADD. Corinne Cook said, “I’ve used this recipe many times. It’s good warm or cold and can be served by itself or on a cracker. I bake it in a 9-inch-by-13-inch pan. They’re thinner in this larger size pan and perfect if you want to put them on a cracker. Using the 11-inch-by-7-inch-by-2-inch pan suggested in recipe makes them a little thicker and good for eating by themselves.” Durbin said, “It goes together fast with a food processor to chop the onion and artichoke and to made the bread crumbs and shred cheese.”
2 (6-ounce each) jars marinated artichokes
1 onion, chopped
2 cloves garlic, crushed
¼ cup fine dry bread crumbs
¼ teaspoon salt
1?8 teaspoon white or black pepper
1?8 teaspoon oregano
1?8 hot pepper sauce
2 cups grated sharp Cheddar cheese
2 tablespoons or more, minced fresh parsley
Crackers of your choice if desired
1. Preheat oven to 325 F and lightly spray baking pan with nonstick coating. Set aside.
2. Drain marinade from 1 jar of artichokes into skillet. Drain second jar of artichokes. Chop artichokes; set aside.
3. Add onion and garlic to marinade in skillet. Sauté until limp, about 5 minutes.
4. Beat eggs in bowl; add bread crumbs, salt, pepper, oregano and hot pepper sauce. Stir in cheese, parsley, artichokes and onion mixture.
5. Pour into greased 11-inch-by-7-inch-by-2-inch baking pan. Bake in 325 F oven for 30 minutes or until set. If made in a 9-inch-by-13-inch-by-2-inch pan, they will be thinner.
6. Serve by themselves or on a cracker.
Note: The marinade from the second jar of artichokes can be reserved for use as a salad dressing.