Cheesy Artichoke Squares (Gluten Free, Low Carb)
These cheesy artichoke squares are low-carb, gluten-free, and absolutely delicious! Serve them with a salad for lunch or dinner, or with fruit on the side for breakfast. They’re also perfect to serve 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 and found a similar version to what I had in my mind from Razzle Dazzle Recipes, and adapted them into this gluten-free version.
They’re one of my all-time favorite appetizers to make for a potluck, 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, you’re going to love them!
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
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon hot red pepper sauce, if desired
- 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 saute with onion and garlic for an additional minute. Remove from heat and cool for about 5 minutes.
- 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.
- 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
Be sure and check out all of these low carb recipes too!
Did you make this recipe?
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I love this recipe. I use it often as an appetizer. To make it ginger food, I bake it in mini cupcakes tinsel. I like adding finely diced red bell pepper and sometimes add some spinach. Depending upon how much spinach I use, I may throw in an extra egg. Looks festive at xmas.
I bake these in muffin tons, especially when serving as an appetizer. When baked this way, they are easy to eat as finger food as the sides are browned. I use the mini muffin tin for appetizers and the jumbo tins if serving as an entree.
That’s such a great idea! Thanks so much for sharing!
Thank you very much for the great information! i really appreciate that.
Thank you very much for these great recipe!
My family and I made these for dinner the other night, and we all loved them. Can’t wait to make them again!
So glad you and your family enjoyed the recipe!
Thank you for the recipe- it is going on my meal plan for next week! I love savory, hearty, snacks, AND I usually try to add veggies at every meal I can. These Artichoke Squares sound fantastic!
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!
Ruth, thanks so much for sharing the history of this dish and all the wonderful tips. I was “kinda sorta”” thinking about trying these, but after reading your very informative post, I’m DEFINITELY going to make them! Thanks!
I haven’t had artichokes in the longest time, but these look like such a great savory snack! :D!
Artichoke squares are a holiday staple my Mom makes every year. They are the absolute best and most delicious!!!
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!
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!!
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!
How I do it.
On the left…
When you pull up your printers “print” page it will ask you for specific settings you want to use ..i.e. how many copies, print on single side or both sides of paper ( a great money saver), portrait or landscape (regular or sideways) and so on. These settings are easy to change. On section asks you what pages you want to print.
On the right..
You get to see (preview) what all your printed pages will actually look like.
You can scroll down to see every thing it will print. As you scroll, notice that the pages are numbered. Make note of the page numbers you actually want to print and enter that information in the correct box on the left. ie..1,2, 5-8, 10..and so on.
Sometimes someone will make an addition to a recipe that you like,. so include that page also. It will only print what you asked it too.
Thanks so much for sharing your tips! Cheers!
Sorry I missed you question earlier! Yes, 350 degrees. I just corrected the recipe 🙂
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!
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 🙂
What a fantastic idea! These sound so tasty and would be perfect to serve at a party, too!
These artichoke squares look so delicious! I am definitely going to try them soon.
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!
These look like the perfect appetizer for a dinner party, and easy to put together too.
i love artichokes! what an innovative way to use them!!! 😀 found your blog thru nelly’s cooking with books!
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.
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!
these look amazing to be honest never really eaten them
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.
These look delish!! Can’t wait to try them….!
Thanks Danielle! I think you’ll really like them!
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!
Thanks for your comment and reassurances Nelly 🙂
Promise not to tell. I actually think frozen chopped spinach and canned artichoke hearts are too “processed” veggies that make every recipe better 😉
Thanks for not telling Regan 🙂 I love frozen spinach too!
I have to agree…completely love using frozen spinach! Have you had the frozen artichoke hearts? They’re fantastic, too! BTW, have you tried the Fresh & Easy frozen spinach? I think it’s my fave!