These baked appetizer squares made with
chopped artichoke hearts, mozzarella cheese and egg, are similar
in taste and texture to an Italian frittata.
Artichoke Squares
- 2 (6-ounce) jars marinated artichoke hearts,
undrained
- 1 onion, chopped
- 1 garlic clove, finely minced
- 4 large eggs, lightly beaten
- 1/4 cup fine, dry bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil or oregano
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon red pepper flakes
- 2 cups (8-ounces) shredded mozzarella
cheese
- Drain artichoke hearts, reserving liquid
from one jar. Finely chop artichoke hearts, and set aside.
- Saute onion and garlic in reserved liquid
in a large skillet over medium heat until tender. Set aside.
- In a medium bowl, whisk together the eggs,
bread crumbs, salt, basil, pepper and red pepper flakes until
well blended. Add chopped artichokes, onion mixture, and cheese;
stir well. Pour into a lightly greased 11 x 7 x 1 1/2-inch baking
dish.
- Bake, uncovered, at 325°F (160°C)
for 25 to 30 minutes or until set. Cool slightly and cut into
small squares. Serve warm or cool.
Makes about 35 to 40 squares.
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