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A is For Amazingly Addictive 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!

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 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.

Poor Mr. Spicy 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 ๐Ÿ™‚

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 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…

Fresh Artichokes

But I didn’t.

I used canned/jarred artichoke hearts.

Shh…

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 SUPER versatile. Feel free to get creative and add your own favorite cheese. Skip the bread crumbs if you like. Don’t have any artichokes on hand? Add broccoli, kale, or any other veggies you might need to use up before they go bad.

Whatever you make these artichoke squares with, I promise you, you’re going to love them!

Gluten Free Artichoke Squares on a White Napkin

Amazingly Addictive Artichoke Squares

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!
3.93 from 66 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 entree size squares

Ingredients

  • 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
  • 1/4 cup gluten free bread crumbs {or regular if not on a gluten free diet}
  • 1/8 teaspoon each black pepper and dried oregano
  • 1/8 teaspoon hot red pepper sauce if desired
  • 8 ounces or 2 cups cheese {I used a combo of cheddar and Swiss}

Instructions

  • Preheat oven to 350 degrees F.
  • 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 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.
  • 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 in to 9 3-inch squares {if serving as a main course} or 27 1-inch squares {if serving as an appetizer}. Will keep, tightly covered and refrigerated for up to 3 days.

Notes

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.

Nutrition

Serving: 13-inch square | Calories: 185kcal | Carbohydrates: 4g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 265mg | Fiber: 1g | Sugar: 1g
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast, Dinner, Lunch, Snack
Cuisine American
Keyword artichoke recipes, gluten free recipes, healthy recipes, vegetarian recipes
Diet Gluten Free, Low Carb, Vegetarian
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Tried this recipe?Mention @thespicyrd or tag #thespicyrd ~ I love seeing my recipes that you recreate!
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!

Be sure and check out all of these low carb recipes too!

QUESTIONS: Do 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???

If you enjoyed this post & recipe I’d love for you to share it! Thanks so much for your support in helping me spread the word that healthy IS delicious! 

34 thoughts on “A is For Amazingly Addictive Artichoke Squares {Gluten Free, Low Carb}”

  1. My family and I made these for dinner the other night, and we all loved them. Can’t wait to make them again!

  2. 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!

  3. 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 sautรฉ 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.

    1. Hi Ruth! Thanks so much for your comment, and I’m so glad you found me too ๐Ÿ™‚ 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!

    2. 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!

  4. 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!!

  5. 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???

    1. 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!

    2. 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.

  6. 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.

    1. 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!

  7. 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 ๐Ÿ™‚

  8. 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!

  9. 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.

  10. 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!

  11. 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 ๐Ÿ˜‰ So these are something I need to make! Need to get me some FRESH cans of hearts!

  12. Promise not to tell. I actually think frozen chopped spinach and canned artichoke hearts are too “processed” veggies that make every recipe better ๐Ÿ˜‰

    1. 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!

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