Gluten Free Artichoke Squares on a White Napkin
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4.31 from 26 votes

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: American
Keyword: artichoke recipes, gluten free recipes, healthy recipes, vegetarian recipes
Diet: Gluten Free, Low Carb, Vegetarian
Servings: 9 entree size squares
Calories: 185kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

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