Artichoke Squares I

Artichoke Squares I Recipe - Delicious Vegetarian Appetizer

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Artichoke Squares I is a delightful and savory recipe that combines the unique taste of artichokes with the richness of cheese and the aromatic flavors of herbs and spices. This dish is perfect as an appetizer, snack, or even a light meal. It's easy to prepare, versatile, and sure to impress guests with its sophisticated flavor profile.

History

The recipe for Artichoke Squares has its roots in Mediterranean cuisine, where artichokes have been a staple ingredient for centuries. Over time, it has evolved and been adapted by various cultures, incorporating local ingredients and cooking techniques. This version, with its blend of eggs, cheese, and spices, likely originated in the United States as a modern take on traditional artichoke dishes.

Ingredients

1 can of artichoke hearts, juice saved
1 small onion, finely chopped
1 garlic clove
4 eggs
0.25 cup of dry breadcrumbs
0.25 tsp of salt
0.13 tsp of pepper
0.25 tsp of oregano
0.13 tsp of tabasco
0.5 lb (227 g) of shredded cheddar cheese
2 tbsp of minced parsley

How to prepare

Drain the juice from the artichoke hearts into a frying pan.
Sauté the onion and garlic in the artichoke liquid until the onion is transparent.
Beat the eggs in a small bowl until frothy; add breadcrumbs, salt, pepper, oregano, and Tabasco.
Stir in the cheese, parsley, chopped artichokes, and onion mixture.
Turn into a 7 x 11-inch buttered baking pan and bake for 30 minutes at 325°F (163°C).
Allow to cool in the pan.
Cut into 1-inch squares.
Serve cold or reheat at 325°F (163°C) for 10-12 minutes. It freezes well after being cooked.

Variations

Add diced bell peppers or sun-dried tomatoes for extra flavor and color.
Use a mix of different cheeses such as mozzarella and Parmesan for a more complex taste.
For a gluten-free version, substitute the breadcrumbs with almond flour or gluten-free breadcrumbs.

Cooking Tips & Tricks

For a smoother texture, you can blend the artichoke hearts before adding them to the mixture.

- Ensure the onion is finely chopped and sautéed until transparent to avoid any raw onion taste.

- Beating the eggs until frothy helps incorporate air, making the squares lighter and fluffier.

- Allow the squares to cool in the pan before cutting to ensure they hold their shape.

Serving Suggestions

Artichoke Squares can be served cold or reheated, making them perfect for picnics, parties, or as a snack. They pair well with a side salad for a light meal or can be served as part of a larger spread of appetizers.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, providing a gentle heat that allows the squares to set without burning. Sautéing the onions and garlic beforehand enhances their flavors and ensures they are fully cooked.

Ingredient Substitutions

If artichoke hearts are not available, zucchini or eggplant can be used as a substitute.

- For a dairy-free version, use nutritional yeast or a dairy-free cheese alternative instead of cheddar cheese.

Make Ahead Tips

Artichoke Squares I can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to a month. Simply reheat in the oven before serving.

Presentation Ideas

Serve the squares on a platter garnished with fresh parsley or basil leaves. For individual servings, place each square on a small lettuce leaf.

Pairing Recommendations

Artichoke Squares pair beautifully with a crisp white wine such as Sauvignon Blanc or a light-bodied Pinot Noir for those who prefer red wine.

Storage and Reheating Instructions

Store leftover squares in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 325°F (163°C) for 10-12 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Artichoke Squares I contains approximately 200 calories, making it a relatively low-calorie option for a snack or appetizer.

Carbohydrates

Each serving of Artichoke Squares I contains approximately 10 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the breadcrumbs and the artichokes.

Fats

This recipe is relatively high in fats, with each serving providing about 15 grams of fat. The majority of the fat comes from the cheddar cheese and the eggs.

Proteins

Artichoke Squares I is a good source of protein, with each serving containing approximately 8 grams. The protein in this dish comes primarily from the eggs and cheese.

Vitamins and minerals

This dish is rich in several vitamins and minerals, including Vitamin C from the artichokes, calcium and Vitamin D from the cheese, and various B vitamins from the eggs.

Alergens

The main allergens in this recipe are eggs and dairy (from the cheese). It also contains gluten from the breadcrumbs.

Summary

Artichoke Squares I is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, it does contain common allergens such as eggs, dairy, and gluten.

Summary

Artichoke Squares I is a versatile and delicious dish that combines the rich flavors of artichokes, cheese, and herbs in a convenient and easy-to-serve form. Whether you're looking for an elegant appetizer or a satisfying snack, this recipe is sure to delight.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly in the clear blue sky. I was visiting my dear friend Margaret, who was known for her delicious home-cooked meals. As soon as I walked into her kitchen, I was greeted by the tantalizing aroma of something baking in the oven.

"What's that wonderful smell?" I asked, unable to contain my curiosity.

Margaret smiled and said, "Oh, just a little something I whipped up for us to enjoy. It's a recipe for Artichoke Squares that I learned from my mother. Would you like to try some?"

I eagerly nodded, and Margaret pulled the pan out of the oven. The sight of the golden-brown squares topped with melted cheese and bits of green artichokes made my mouth water. I took a bite and was instantly transported to a world of flavor and texture that I had never experienced before.

"This is amazing!" I exclaimed, savoring every bite. "Would you mind sharing the recipe with me?"

Margaret chuckled and said, "Of course, my dear. I'll write it down for you before you leave."

And so, I left Margaret's house that day with a piece of paper in hand, bearing the precious recipe for Artichoke Squares. Little did I know that this simple dish would become a staple in my own kitchen for years to come.

As I read through the recipe, I realized that it was a labor of love, requiring patience and attention to detail. The ingredients were simple enough: artichoke hearts, eggs, breadcrumbs, cheese, and a few herbs and spices. But it was the method of preparation that truly made this dish special.

I followed the instructions carefully, chopping the artichoke hearts into small pieces and mixing them with the beaten eggs and breadcrumbs. I added a generous amount of cheese to the mixture, along with a pinch of salt, pepper, and garlic powder for extra flavor. Once everything was combined, I poured the mixture into a baking dish and popped it into the oven.

As the Artichoke Squares baked, the scent of melted cheese and herbs filled my kitchen, creating an atmosphere of warmth and comfort. I couldn't wait to taste the finished product, hoping it would be as delicious as Margaret's version.

When the timer finally chimed, I pulled the pan out of the oven and marveled at the sight before me. The squares had puffed up slightly, their tops turning a golden brown hue that hinted at their cheesy goodness. I cut into them, the knife gliding effortlessly through the soft, custardy filling.

I took a bite and closed my eyes, savoring the creamy texture and savory flavor of the Artichoke Squares. They were everything I had hoped for and more – a perfect blend of artichokes, eggs, cheese, and spices that danced on my taste buds with every bite.

From that day on, Artichoke Squares became a regular feature on my dinner table, much to the delight of my family and friends. I shared the recipe with anyone who asked, passing on the tradition of this delicious dish to future generations.

And so, the recipe for Artichoke Squares that I learned from Margaret has become a cherished part of my culinary repertoire, a reminder of the joy that cooking can bring and the connections that can be forged through food. It is a testament to the power of sharing recipes and the memories that they hold, forever etched in my heart and in the hearts of those who have tasted its deliciousness.