Addictive Artichoke Squares Beth Hickman 2 jars (6 oz.) or 1 can (14 oz.) marinated artichoke hearts 2 Tbsp. olive oil (if using artichokes marinated in water) 1 small onion, finely chopped 1 clove garlic, minced 4 eggs ¼ cup fine dry bread crumbs 2 Tbsp. chopped parsley (optional) 1/8 tsp. black pepper 1/8 tsp. dried oregano 1/8 tsp. hot red pepper sauce (optional) 8 oz. or 2 cups cheese (cheddar, Swiss, or combination of whatever you have) Preheat oven to 350o. Grease a 9x9-inch baking pan. Drain artichoke hearts and chop fine. If using artichokes marinated in oil, reserve 2 tablespoons of the oil. 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 sauté with onion and garlic for an additional minute. Remove from heat and cool for about 5 minutes. In a medium bowl, beat the eggs until frothy. Stir in the breadcrumbs, seasonings, cheese and artichoke, onion, garlic mixture. Pour into baking pan. Bake for 30 minutes or until lightly browned. cool for 10 minutes, then cut into 1-inch squares (if serving as an appetizer) or 3-inch squares (if serving as an entree). Will keep tightly covered and refrigerated for 2 days. They can be wrapped in heavy duty foil and frozen for up to one month. To serve, defrost and reheat at 325o for 12 to 15 minutes.

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