Artichoke Squares

 

 

I have been making these Artichoke Squares for my Balancing Hormone Bootcamps and they have definitely been a big hit!!!   Who can resist artichokes, onions, garlic, farm fresh eggs, sharp cheddar cheese, and some thyme?? I love these for a protein-dense appetizer but they make a great breakfast on the go or a perfect addition to brunch. These are very easy to make in a batch ahead of time as part of your weekly meal prep. I hope you enjoy this healthy nutrient-dense option that everyone will love!! 

 

 

Ingredients:

1 12- ounce jar of artichoke hearts marinated in oil 

2 T olive oil or the reserved marinade from the artichokes.

1 small yellow onion finely chopped (I used a Vidalia onion which added a nice touch of sweetness)

1 clove garlic, minced

4 eggs

¼ C gluten-free bread crumbs {or regular if not on a gluten-free diet}

⅛ tsp pepper

¼ tsp salt 

½ tsp fresh thyme

⅛ tsp hot red pepper sauce if desired

2 C sharp cheddar cheese

 

Directions:

1. Preheat oven to 350 degrees F.

2. Drain artichoke hearts and chop fine. If using hearts marinated in oil, reserve 2 tablespoons of the oil.

3. Heat the 2 tablespoons of the reserved oil OR 2 tablespoons of olive oil, in a small skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft-about 5 minutes. Add the chopped artichoke hearts and saute with onion and garlic for an additional minute. Remove from heat and cool for about 5 minutes.

 

 

4. In a medium bowl, beat the eggs until frothy. Stir in the breadcrumbs, seasonings, cheese, and artichoke, onion, garlic mixture. Pour into greased 9 X 9 baking pan.

 

 

5. Bake for 30 minutes or until lightly browned. Cool for 10 minutes, then cut into 9 3-inch squares {if serving as the main course} or 27 1-inch squares {if serving as an appetizer}. Will keep, tightly covered and refrigerated for up to 3 days.

 

 

 

 

 

 

Print Recipe
Artichoke Squares
Prep Time 20 mins
Cook Time 30 mins
Servings
ppl
Ingredients
Prep Time 20 mins
Cook Time 30 mins
Servings
ppl
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Drain artichoke hearts and chop fine. If using hearts marinated in oil, reserve 2 tablespoons of the oil.
  3. Heat the 2 tablespoons of the reserved oil OR 2 tablespoons of olive oil, in a small skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft-about 5 minutes. Add the chopped artichoke hearts and saute with onion and garlic for an additional minute. Remove from heat and cool for about 5 minutes.
  4. In a medium bowl, beat the eggs until frothy. Stir in the breadcrumbs, seasonings, cheese, and artichoke, onion, garlic mixture. Pour into greased 9 X 9 baking pan.
  5. Bake for 30 minutes or until lightly browned. Cool for 10 minutes, then cut into 9 3-inch squares {if serving as the main course} or 27 1-inch squares {if serving as an appetizer}. Will keep, tightly covered and refrigerated for up to 3 days.