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Artichoke Squares

by on April 16, 2012 · 7 comments

Last night’s Mad Men might have been my favorite episode ever, but I don’t want to spoil it for you so that’s all I say. That, and it was revealed (or maybe it already has been in and I just missed it) that Pete and Trudy live in Cos Cob, Connecticut, which ties in with today’s recipe. It’s adapted from the Friends of The Cos Cob Library Cookbook, and coincidentally, I had just made it that afternoon.

artichoke squares

Other than the Cos Cob cookbook, I don’t know the true origin of this recipe, but it’s similar to others which use spinach or peppers. My guess is it was put out by the artichoke company, because while artichokes are great here, these would be even better with a little spinach or broccoli thrown in. But they’re good on their own and kind of fun to serve because they slice very neatly and you can put them in cute cupcake liners or arrange them on a tray. The one thing I learned yesterday is that it’s definitely better to make these ahead, cool, chill, slice while cold, then reheat. Served straight out of the oven, they’re kind of messy.

artichoke squares cut

Artichoke Squares
Prep time
Cook time
Total time
An each make-ahead appetizer.
Recipe type: Appetizer
Serves: 36
  • Artichoke Squares
  • 2 (6 oz.) jars marinated artichoke hearts, drained and chopped
  • 2/3 cup chopped onion
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1/4 cup seasoned bread crumbs (I used “Zesty”)
  • 1/4 teaspoons salt
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon Tabasco or Tapatio sauce
  • 1/8 teaspoon black pepper
  • 2 cups grated or shredded cheddar cheese (Swiss would be great!)
  • 2 tablespoons finely chopped fresh parsley
  1. Preheat oven to 325 degrees F. Rub a 7x11 inch baking dish (I used a Pyrex casserole dish) with butter or spray with cooking spray.
  2. In a large non-stick skillet, combine onions, garlic and about a little of the marinade from the artichokes -- you could use a couple of teaspoons of oil, but I found the artichokes had enough oil on them already. Saute onions, garlic and chopped artichokes for about 5 minutes or until onions are soft and slightly browned
  3. In a mixing bowl, whisk the eggs with a fork. Stir in crumbs, salt, oregano, Tabasco (or Tapatio), salt and black pepper, then stir in the cheese, parsley, artichoke and onion garlic mixture.
  4. Bake for 30 minutes. Let cool, then chill for a few hours or until very cold.
  5. Before serving, cut into tiny squares (about 36) and arrange squares on a foil lined baking sheet. Heat at 400 degrees F. for about 5 minutes or until warm. Serve in mini cupcake liners.

These were fun to put together and great for making ahead. You can serve them right away if you want, but it’s much better to make them ahead, cool, chill, then cut, so that you can get a nice clean cut and make little squares.

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Published on April 16, 2012

{ 7 comments… read them below or add one }

Jennifer April 16, 2012 at 8:52 am

I enjoyed that episode of Madmen, too. I think all of them have been really good this season, though. I love the Peggy story lines.

Gloria April 16, 2012 at 10:22 am

I am glad to see a savory post!! I’ve eaten too many gluten free brownies and gained 3 LBS in 2 days!

Louise April 16, 2012 at 11:20 am

We’ve always called these “Artichoke Bark” and the recipes go back to the beginning of time. :-) Good as either hot or cold appetizers and they travel well.

Karen April 16, 2012 at 7:33 pm

These look great and sound yummy. Church choir end of season party along with a house warming party for our choir director is coming up in a month. I think I will take these! Thanks for the tip that these travel well also.

vanillasugarblog April 16, 2012 at 8:01 pm

anna these really look good.
would love to try them. i bet they taste great cold too

Maureen April 16, 2012 at 9:03 pm

I learned to like artichokes from this recipe but have not made them in years. Time to get out the baking pan. Thanks for the reminder.

Janice April 16, 2012 at 9:11 pm

Blast from the past;-)
This was one of the first appetizers I made for my ‘grown-up’ parties

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