Artichoke Nibbles

I recently found this recipe for Artichoke Nibbles in my mother-in-law’s recipe box. Hand-written, it appears to predate the Sunset Magazine recipe from the ‘70s, when artichoke nibbles were all the rage. Despite its age – this is a recipe worth bringing back as something to serve at a gathering with friends. Ideal for Super Bowl.

Ingredients

• 4 jars (6oz) marinated artichoke hearts – chopped
• 1 large onion – diced
• 3 cloves garlic – minced
• 8 eggs
• ½ cup dried breadcrumbs
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• ½ teaspoon cayenne (optional)
• 4 cups cheddar cheese – grated
• 6 tablespoons fresh parsley – chopped

Directions

Set oven to 325.

Drain marinade from 2 jars and discard. Drain the marinade from the remaining jars into a frying pan and sauté the onion and garlic in the marinade until soft and most of the liquid has evaporated.

In a bowl, beat eggs, add bread crumps and seasonings, and stir in cheese, parsley, and chopped artichokes. Fold in the onion mixture.

Pour into a 13 x 9 x 1 ¾ inch greased baking pan. Bake until set (about 30 minutes). Allow to cool, then cut into 1-inch squares. May be frozen and reheated.

Wonderful with chilled chardonnay!