Artichoke Nibbles
June 17th, 2008Sunset Magazine
1960’s
I have written about these little wonders before so in this entry I’ll just give the recipe.
12 oz oil-marinated artichoke hearts
1 clove of garlic, minced
1 small onion, finely chopped
1/4 tsp salt1/4 tsp each: pepper, dried oregano, tabasco
4 eggs
1/2 cup dry bread crumbs
1/2 lb sharp cheddar cheese, shredded
- Drain about half of oil marinade into a skillet and heat over medium heat. Chop artichokes and set aside. Add garlic to skillet and cook, stirring, about 30 seconds. Add onion and cook until limp, about 5 minutes. Add seasonings, remove from stove and let cool sightly.
- In a bowl, beat eggs with a fork. Add half of crumbs, cheese, and reserved artichokes. When cool, add onion mixture.
- Turn into a lightly greased 7×11 baking pan and sprinkle with remaining crumbs. Bake at 325 for 30 minutes. Let cool in pan then cut into small, bite-sized squares.
Serve at room temp.
June 19th, 2008 at 6:17 am
Boy-oh-boy, those sound good! I will definitely have to try those.
I got my first box of veggies from the CSA today. Any idea what to do with garlic scapes??