Cheesy Artichoke Squares (Easy, Low Carb Appetizer)
These cheesy artichoke squares are low-carb, gluten-free, and absolutely delicious! Serve them with a salad for lunch or dinner, or with fruit for breakfast. They’re also perfect as an appetizer or snack. I promise you, everyone will devour them!
I’ve been wanting to share these artichoke squares with you for some time now. I made my first batch years ago for a nutrition talk I gave at my kid’s elementary school, and I thought I might have had some leftovers to share with you. No such luck. They were devoured almost immediately.
Artichoke Squares (aka Nibbles) Recipe Inspiration
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 other’s 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 don’t remember where I got the recipe from. What I do remember, very clearly, is that the artichoke squares were SO GOOD!
So I searched the Internet, found a similar version on Razzle Dazzle Recipes, and adapted it into this gluten-free version.
They’re one of my all-time favorite appetizers, but they’re also perfect for breakfast paired with fresh fruit or for lunch or dinner paired with a side salad. They’re pretty much perfect for any meal. If you like eggs, cheese, and artichoke hearts, I promise you’ll love them!
Artichoke Squares Ingredients
- Artichoke hearts. Canned or jarred, in water or oil.
- Onion & fresh garlic. Yellow or sweet onion, like Maui or Vidalia, works well.
- Eggs. You’ll need 4 large eggs.
- Bread crumbs. I use gluten-free bread crumbs, but use regular bread crumbs if you’re not eating gluten-free.
- Cheese. Cheddar is my go-to, but have fun experimenting with different cheeses.
- Pantry staples and seasonings. Extra virgin olive oil, salt, black pepper, and dried oregano.
How to Make Artichoke Squares
This artichoke squares recipe couldn’t be any easier and takes only 10 minutes to prep! See the recipe card for complete instructions.
- Prep the veggies. Chop the artichoke hearts, dice the onion, and mince the garlic.
- Sauté the veggies. Heat extra virgin olive oil in a skillet. Cook the onions and garlic until softened, and stir in the artichoke hearts.
- Make the egg mixture. Whisk the eggs, add the seasonings, breadcrumbs, sautéed veggies, and grated cheese.
- Bake & serve. Pour the mixture into a greased 9×9 baking dish and bake at 350° F for 30 minutes. Allow to cool, then cut into squares.
Amazingly Addictive Artichoke Squares
Ingredients
- 2 6-ounce jars artichoke hearts , in oil or water
- 2 tablespoons extra virgin olive oil , optional, if using artichoke hears marinated in water.
- 1 small yellow onion, finely chopped, preferably sweet
- 1 clove garlic, minced
- 4 large eggs
- 1/4 cup gluten free bread crumbs , or regular bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried oregano
- 8 ounces shredded cheddar cheese, or cheese of choice
Instructions
- Preheat oven to 350 degrees F. Grease a 9×9 glass baking pan with vegetable oil.
- Drain artichoke hearts and chop fine. If using hearts marinated in oil, reserve 2 tablespoons of the oil.
- Heat the 2 tablespoons of the reserved oil OR 2 tablespoons 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 sauté with onion and garlic for 1 more minute. Remove from heat and cool for about 5 minutes.
- In a medium bowl, beat the eggs until frothy. Stir in the breadcrumbs, salt, pepper, oregano, cheese, and the artichoke-onion-garlic mixture. Pour into a greased 9 X 9 baking pan.
- Bake for 30 minutes or until lightly browned. Cool for 10 minutes, then cut into 9 3-inch squares if serving as a main course. Or cut into 27 1-inch squares if serving as an appetizer.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition
Did you make this recipe?
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