This article is written by a student writer from the Her Campus at U Maine chapter and does not reflect the views of Her Campus.
Fresh & Fit Recipe of the Week:
Artichoke Squares
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Ingredients:
One 12-ounce jar marinated artichoke hearts, saving liquid
1 small onion, finely chopped
ÂĽ cup fine breadcrumbs
4 large eggs, lightly beaten
2 cups grated sharp Cheddar cheese
ÂĽ teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon dried oregano
2 tablespoons minced fresh flat-leaf parsley
18 teaspoon Tabasco sauce
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Preheat oven to 325’. Butter an 11x7x2-inch baking pan.
- Heat the saved liquid from artichoke jar in a sauté pan over medium-high heat. Add the onion and sauté until translucent.
- Finely chop the artichoke hearts. Add the artichoke hearts and breadcrumbs to the onions and stir to combine.
- Add the eggs, Cheddar, salt, pepper, oregano, parsley, and Tabasco, and stir to combine.
- Pour the mixture into the prepared pan. Bake for 30 minutes. Remove from the oven and cool slightly before cutting into squares.
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*Makes thirty-six 2-inch squares