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Artichoke Squares

By Ellen Fruchtman, President

An appetizer that’s delicious for any gathering!


1 cup cheddar cheese

1/4 cup fresh parsley leaves

1 medium onion

1 glove garlic

2 jars marinated artichoke hearts (in oil)

1/4 cup bread crumbs

4 eggs

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon oregano

Dash of Tabasco (optional)


Using your food processor, start by shredding your cheese and set aside (or use pew-shredded cheese). Insert your steel blade and mince the parsley and set aside. Wipe out the bowl. Chop the onion with 3-4 turns. Set aside. With machine running, drop garlic through the feed tube and mince. Scrape out and add to onions.

Drain your artichokes and pour oil from one jar into a large skillet. Chop the artichokes using on/off turns (do not purée). Heat oil in a skillet and sauté onions and garlic. 

Place eggs in the work bowl and mix with 2 on/off turns. Add all remaining ingredients and process until combined. 

Pour mixture into greased 7” x 11” pan. Bake at 325 degrees for 30 minutes. Cool pan and cut into 1-inch squares. Serve lukewarm or room temperature. 

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