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Cheesy Artichoke Quichesa (Artichoke Squares)
- Total Time: 45 minutes
- Yield: 28 squares 1x
After having made the traditional recipe for Artichoke squares a few times, I decided the flavor was a bit too briny, so I did a little altering and came up with this yummy recipe. It yields 26-30 small squares, depending on how many you eat before serving to your guests :). Use cupcake liners to serve them in, it makes life easier and fingers cleaner.
- 4 large eggs
- 1 tsp garlic paste (or more if desired)
- 4 cups shredded cheese – cheddar or a combination of cheddar and Monterey Jack
- 1 14-oz jar marinated artichoke hearts, drained and quartered
- 1/4 cup panko bread crumbs
- 1/2 tsp Italian seasoning
- 1/4 cup water
- Preheat the oven to 350 degrees
- In a large bowl, beat the eggs. Add the garlic paste and blend.
- Add the quartered artichoke hearts to the egg mixture and stir in well.
- Add the panko, the Italian seasoning, the cheese and the water, stir in well.
- Pour the mixture into a greased, small rectangular baking dish.
- Bake in oven for 30 minutes, remove and let set for at least 10 minutes before slicing.
A great appetizer that takes a short time to make and disappears quickly!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: appetizer
- Method: bake
- Cuisine: American
Keywords: artichoke, appetizer, cheese, artichoke squares
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.