Baked Artichoke Squares

Baked Artichoke Squares with Sundried Tomato Pesto

A favorite recipe for decades, this baked holiday appetizer classic uses marinated artichoke hearts which are drained (reserve the liquid) and chopped. Saute onion, garlic, and a pinch of cayenne pepper for spicy perfection. This recipe calls for parmesan cheese but those who are intolerant to cheese can substitute VEGAN CASHEW CHEESE.

My secret ingredient is lemon zest! Lemon makes EVERYTHING better. My umami ingredient, lemon juice and lemon zest are the perfect accent to appetizers, entrees, desserts, soups, pies, cakes, and more. Pretty much all recipes are better with lemon. Lemon is also an immune booster and stimulates metabolism. I encourage incorporating lemon juice into the daily diet.

stove top tomato sauce — Stove Top Stewed Tomatoes and Tomato Sauce

The image featured in this post is Quiche made with Sun-dried Tomatoes. The Baked Artichoke Square recipe suggests topping with either a sundried tomato paste or a basic tomato paste. For convenience, sundried tomato paste and tomato paste are sold in squeeze tubes. Or, here is a simple recipe that you can make at home > Tomato Sauce

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Recipe

Baked Artichoke Squares

Appetizer

Baked Artichoke Squares are made with marinated artichoke hearts, parmesan or cashew cheese, onion, garlic, spices, baked, and topped with sundried tomato

Ingredients

2 6 ounce jars marinated artichoke hearts, drained, liquid reserved
1 tablespoon grape seed oil
2 cloves garlic, minced
1/2 white or yellow onions, diced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
fine zest of 1 lemon
4 eggs, beaten
1/4 cup Italian bread crumbs
1 1/2 cups grated parmesan cheese
1 tube sun-dried tomato paste or pesto

Instructions

Preheat oven to 375* F. Using a food processor or chef knife, finely chop drained artichoke hearts.
Heat oil in a medium skillet over medium high heat and add garlic and onion.
Saute about 2 minutes.
Add chopped artichokes and 1/2 the liquid and sauté an additional 2 minutes.
Transfer mixture to a large mixing bowl and stir in salt, pepper, oregano, cumin, lemon zest, and cayenne.
Add eggs, bread crumbs and cheese.
Stir to combine. If mixture seems dry, add 1/4 cup of reserved artichoke heart liquid.
Spoon mixture into a lightly greased 8-inch square baking dish.
Bake for about 30 minutes or until toothpick inserted comes out clean.
Allow to cool about 10 minutes before slicing into 2-inch squares.
Makes about 2 dozen

Serves

2 dozen

Preparation Time (hrs/min)

, 20

Cooking Time (hrs/min)

, 30

Baked Artichoke Squares

Baked Artichoke Squares with Sundried Tomato Pesto

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