A is For Amazingly Addictive Artichoke Squares

Care to join me in an Amazingly Addictive Artichoke Square???

Artichoke Squares // The Spicy RD

I’ve been wanting to share these delectable morsels with you for some time now…

I made my first batch last month for the nutrition talk I gave at SiSi and Big Tex’s school, and I thought I might have had some leftovers to share with you.

No such luck.

They were devoured almost immediately.

My poor husband didn’t even get to try any of the last batch, because SiSi ate the few squares I did have leftover for a snack…

I tell you, that girl is ALWAYS hungry 🙂

I got the idea for the recipe from my {somewhat} fuzzy high school memories.  Back “then” my friends and I had a “Gourmet Club” and we took turns cooking dinner at each others’ houses.  I do recall a little fire incident at my friend’s house that ALMOST got out of control…

But it didn’t.

I also vaguely remember making artichoke squares for one of our dinners, but I have no recollection of where I got the recipe from.

What I do remember,  very clearly, is that the artichoke squares were amazingly addictive!

So I searched the Internet and found a similar version to what I had in my mind from Razzle Dazzle Recipes.

I wish I could tell you that I steamed these big beautiful artichokes and saved their hearts for the recipe…

ArtichokesBut I didn’t.

I used canned/jarred artichoke hearts.


Please don’t tell.

They’re still REALLY good!

And, the great thing about these artichoke squares is that they can be eaten for breakfast, brunch, lunch, snack, or dinner…

They can be served as appetizers…

They are delicious hot or cold…

In other words, they’re versatile.

Here’s the recipe…

Amazingly Addictive Artichoke Squares
Prep time
Cook time
Total time
Easy to make and amazingly addictive, these gluten-free artichoke squares are a party favorite, and a nourishing, protein packed dish for any meal of the day!
Serves: 9 entree size squares
  • 2 6-ounce jars artichoke hearts marinated in oil {mine were marinated in water}
  • 2 tablespoons olive oil {Optional if NOT using heart marinated in oil}
  • 1 small yellow onion, finely chopped { I used a Vidalia onion which added a nice touch of sweetness}
  • 1 clove garlic, minced
  • 4 eggs
  • ¼ cup fine dry bread crumbs {I made gluten-free bread crumbs out of Udi's gluten-free bread}
  • ⅛ teaspoon each black pepper and dried oregano
  • ⅛ teaspoon hot red pepper sauce, if desired
  • 8 ounces, or 2 cups cheese {I used a combo of cheddar and Swiss}
  1. Preheat oven to 350 degrees F.
  2. Drain artichoke hearts and chop fine. If using hearts marinated in oil, reserve 2 tablespoons of the oil.
  3. Heat the 2 tablespoons of the reserved oil OR 2 tablespoon of olive oil, in a small skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft-about 5 minutes. Add the chopped artichoke hearts and saute with onion and garlic for an additional minute. Remove from heat and cool for about 5 minutes.
  4. In a medium bowl, beat the eggs until frothy. Stir in the breadcrumbs, seasonings, cheese, and artichoke, onion, garlic mixture. Pour into greased 9 X 9 baking pan.
  5. Bake for 30 minutes or until lightly browned. Cool for 10 minutes, then cut in to 1 inch squares {if serving as an appetizer} or 3 inch squares {if serving as an entree}. Will keep, tightly covered and refrigerated for 2 days.
They can be wrapped in heavy duty foil and frozen for up to one month. I haven't tried this, but next time I make them I will bake up a few batches and freeze them for one of those last minute, "What's for dinner? I have nothing in the house!" evenings.


Artichoke Squares // The Spicy RDDo you have a favorite “versatile” recipe that is good for eating at any meal?  Artichokes:  Love ’em, hate ’em, or somewhere in-between? If you have kids, are they ALWAYS hungry???

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  1. Promise not to tell. I actually think frozen chopped spinach and canned artichoke hearts are too “processed” veggies that make every recipe better 😉

  2. Hehe, coming from someone that has peeled A LOT of artichokes to get to that precious heart, you have nothing to worry about. Honestly, in my opinion if you’re not going to be eating it as it (as in, you’ll be baking it, pureeing it, cooking it to an extreme) then it’s not worth the pinching and ridiculous amount of labor. Sorry Artichoke People 😉 So these are something I need to make! Need to get me some FRESH cans of hearts!

  3. These look delish!! Can’t wait to try them….!

  4. Love, love, love artichokes, especially the heart! But you’re right the prep, work and cooking time can be a hassle so I’ve always got a jar of artichoke hearts in the pantry too.

  5. these look amazing to be honest never really eaten them

  6. Thanks so much for your comments Sylvie and Rebecca! Rebecca-Hope you’ll give artichokes a try. Both my kids love them too (I think they’re fave part is dipping them in butter :-). Sylvie-I like these so much that artichoke hearts are going to be a new staple in my pantry too!

  7. Have you tried Monterrey Farms artichokes? They are great for recipes like this. These look amazing and I can’t wait to try them. Eggs, cheese, artichokes? I’m in. I found a great GF bread crumb too Gillians or Jillians, I will check.

  8. Love this. New one for my vegie freezer dishes. I live by freezer meals with 4 kids but finding delicious, nutritious recipes that freeze is challenging. Thanks for sharing.

  9. i love artichokes! what an innovative way to use them!!! 😀 found your blog thru nelly’s cooking with books!

  10. These look like the perfect appetizer for a dinner party, and easy to put together too.

  11. I know I have a recipe that can be eaten at every meal, but I am spacing on it right now, LOL! I love love artichokes, they are sooooo delicious:-) I will be actually saving this beautiful recipe, it sounds WAY too good!
    Love and Hugs,

  12. Your squares sound wonderful. Perfect for a brunch, or really any meal!

    And I’m a bit embarrassed to admit this, but I’m actually glad you are using artichokes in a jar since I’m still intimidated by whole artichokes. I love them and eat them at other people’s house but have never made them myself. I have to get over my fear!

  13. These artichoke squares look so delicious! I am definitely going to try them soon.

  14. What a fantastic idea! These sound so tasty and would be perfect to serve at a party, too!

  15. Amazing…Canned Artichokes, frozen spinach and frozen peas and brilliant!!! I have never used artichokes in this way before…This recipe looks gorgeous – makes a perfect lunch too with lots of green salad…I have to give this a try.. I am so glad I stumbled across your blog…


  16. Looks yummy! I’m always looking for new ways to dress up vegetables! Thank you for sharing!

  17. FINALLY made these as a Christmas appetizer- have saved the Twitter link for AGES! So glad I saved it, they are absolutely amazing, and definitely one for the recipe book! Thanks so much 🙂

  18. YUM! I’m making these this weekend! I love artichokes, and I LOVE the ease of use when I choose the canned, jarred, or even frozen hearts. Make this recipe SO simple and sounds perfectly delicious.

    Question- really only bake them at 250 degrees? I’m not doubting, just making sure 🙂

    Thanks for the great recipe!

  19. Excellent- loved by all. I did realize that it should be 350 not 250, after a half hour. 10 more mins. at 350 did the trick. Please correct in your recipe abpve. Also- I was guessing at th size jar of hearts you use? 6?, 8? 14? Please advise.

    • Thanks Martha! And, yes, you are absolutely correct {glad you figured it out} the temp should be 350 degrees. The can/jar size is 6 ounces, so 12 ounces total of artichoke hearts. Thanks for catching my typo, and glad you enjoy them!

  20. What is the easiest way to print these recipes? I love the blogs, but the amount of paper it takes..and if I cut and paste, it still highlights it all.
    Tips anyone???

    • Hi Sue! Great question! I have started using Zip List for all my newer recipes, and all those recipes have a “print ready” button, so you only use 1 piece of paper. Definitely much more eco friendly. Hopefully one of these days I can go back and format my older recipes to the Sip List format. In the meantime, if there are any specific recipes you would like to print off my blog, drop me an e-mail and I can e-mail you a pdf version. Take care!

  21. I’ve been wanting to make these and finally got to today. I used whole wheat bread crumbs and added spinach (used frozen just like for the artichokes) and substituted egg whites for half the eggs. Came out awesome! Thanks!!

  22. These look yummy! Just pinned! 🙂

  23. Oh wow! These DO look addicting! I’m nervous to make them–I don’t think I’d be able to save any for the rest of the family!

  24. Artichoke squares are a holiday staple my Mom makes every year. They are the absolute best and most delicious!!!

  25. I haven’t had artichokes in the longest time, but these look like such a great savory snack! :D!

  26. Oh my goodness this is the famous Mary Hart recipe from the Minneapolis Star Tribune! She was the food editor for many years and this is her recipe from the 1970s. (and I think there may have been an earlier version from the 1960s when marinated artichokes first became popular). I’ve been looking ALL OVER for it since I lost it. I will tell you now that it is nothing less than one of the best appetizer recipes ever. It was my “go to” recipe to bring to events if I wanted to impress. The original recipe used crushed saltine crackers and then eliminated the added salt. It is best made with the artichokes in oil, not water, and then do not add additional oil but use the reserved oil from the jar to sauté the onions and garlic – it has a tang in it that is lost if you use the water packed chokes. Also, you can use reduced fat cheese with no loss of flavor. I have over 300 cookbooks and this little gem of a recipe is in the top ten, imho. I’m so glad I found you. Many thanks.

    • Hi Ruth! Thanks so much for your comment, and I’m so glad you found me too 🙂 I agree with you about using the oil marinated artichokes & using the leftover oil to saute the garlic and onions-I have since made the recipe this way several times, and it is quite delicious! How fun that you know the origination of the original recipe-love the history behind it!


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