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Fresh & Fit Recipe of the Week: Artichoke Squares

Fresh & Fit Recipe of the Week:
Artichoke Squares


One 12-ounce jar marinated artichoke hearts, saving liquid
1 small onion, finely chopped
¼ cup fine breadcrumbs
4 large eggs, lightly beaten
2 cups grated sharp Cheddar cheese

¼ teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon dried oregano
2 tablespoons minced fresh flat-leaf parsley
18 teaspoon Tabasco sauce
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.

*Makes thirty-six 2-inch squares

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