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.
- 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
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!