Artichoke Squares #2

Artichoke squares are a reliable party staple - a savory egg-based bake cut into bite-size pieces and served warm or at room temperature. The smart move in this recipe is sautéing the onion and garlic in the reserved marinade from one jar of artichoke hearts. That liquid carries the herb and vinegar character from the jar directly into the base, so nothing gets wasted and everything gets more flavorful.

The filling is egg-bound with bread crumbs, loaded with chopped artichoke hearts, two cups of shredded cheddar, oregano, and a dash of Tabasco. Cheddar is an unusual choice (most versions use Parmesan), but it gives the squares a sharper, more assertive flavor that stands out on a party spread.

Bake, cool slightly, cut into squares. They hold well at room temperature, which makes them practical for potlucks.

Kitchen Tips

• Reserve the marinade from one jar before draining; that liquid is what you cook the onion and garlic in, not oil
• Don’t overbake; the squares should be set but still have a slight spring when pressed in the center
• Cool at least 10 minutes before cutting for cleaner, more defined square edges
• These keep covered in the refrigerator for 2 days and reheat well at low heat

Variations

• Parmesan instead of cheddar: Swap for a more classic artichoke flavor that’s saltier and nuttier
• Jalapeño: Dice and add one jalapeño with the onion and garlic for extra heat throughout