As you can tell from the recipe card below, this is one of my recipes that I have been making since high school. I love this recipe and have been making it for years because it is delicious, and because you can make it ahead. When I entertain I am all about making as much ahead as possible. You can completely make up this appetizer ahead of time. If you want to serve it hot from the oven, make it up and then just pop it in the oven 40 minutes before you want to serve it. Or as I most often do, bake it ahead of time and then refrigerate until needed. Go ahead and rewarm it in the oven or serve these nibbles at room temperature. I have even packed them chilled in a picnic for a great nibble on the go. Any recipe this versatile and delicious stays in my entertaining repertoire for years.
2 - 6 oz jars of marinated artichoke hearts, finely minced
1 small onion, finely minced
1 clove garlic, finely minced
1/4 cup dry bread crumbs
1/8 teaspoon hot sauce
1/2 pound grated sharp cheddar cheese
1/4 teaspoon salt
1/ teaspoon pepper
1/8 teaspoon dry oregano
1 teaspoons minced dry parsley
Drain artichoke marinade from one jar into frying pan.
Chop artichoke hearts and set aside.
Fry chopped onion in marinade until tender - set aside.
In seperate bowl, beat eggs by hand, add bread crumbs and all seasonings.
Stir in cheese, artichoke hearts, and onion.
Pour into greased 9x11 pan.
Sprinkle top with a bit of bread crumbs
Bake at 350 degrees for 30 minutes or until set and little golden (mine usually bakes for about 40 minutes - I like it golden)
My one bit of advice is to finely chop the artichoke hearts and onions into small bits.
Once all the ingredients are put together in the pan, you can pop it in the oven or put it in the refrigerate to be baked later. If you are refrigerating the dish, let it sit a bit to get to room temperature before baking.
I love that I still have recipe cards that I wrote out in high school.
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