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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