This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Artichoke Nibbles
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- #9685
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
2 jars (6 ounce size) marinated artichoke hearts
1 small yellow onion, peeled and finely chopped
1 clove garlic, minced
4 eggs, lightly beaten
1/4 cup fine dry bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried oregano, crumbled
1/8 teaspoon hot red pepper sauce
2 cups coarsely shredded sharp Cheddar cheese
2 tablespoons minced parsley
directions
Preheat oven to 325 degrees F. Grease 8-by-8-by-2-inch baking pan; set aside.
Drain marinade from half the artichokes into small skillet; discard marinade from second jar. Coarsely chop artichoke hearts and set aside.
Heat marinade in skillet. Add onion and garlic to skillet, set over moderate heat, and stir-fry until glassy, about 3 to 5 minutes. Cool 5 minutes. Transfer to large bowl.
Add eggs, bread crumbs, salt, pepper, oregano, hot pepper sauce, cheese, chopped artichokes and parsley, and mix well.
Pour into pan and bake uncovered about 30 minutes, until set like custard. Cool slightly, cut into inch squares, and serve warm or at room temperature.
Recipe Source: Sunset All-Time Favorite Recipes
added by
dancersrecipes
nutrition data
26 calories, 2 grams fat, 1 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
December 25, 2017
We love this recipe! Always a hit, easy and delicious! ENJOY!
Can these be frozen after baking?
We have not tried freezing these. My recommendation would be to make a small batch as a test to see how they freeze before making a full recipe.
January 13, 2007
This is a great dish. If you have a hankering for artichoke hearts and don't mind a cheesy, chili kick--make these babies. Your guests will love them. PS I've made this recipe 50 times in the last 20 years ie its an old favorite