artichoke brunch squares
(1 rating)
This recipe came from a Presbyterian church cookbook I found at a thrift store but I added some hot sauce and more garlic after preparing this. I suggest serving with additional hot sauce for those that like it. There was no author listed, but the book said the church was in Clearwater, FL.
(1 rating)
yield
6 -8
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For artichoke brunch squares
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12 ozmarinated artichoke hearts, undrained
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1 mdsweet onion, chopped (vidalia, texas sweet)
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2 clovegarlic, minced
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4 lgeggs. lightly beaten
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1/4 cfine, dried breadcrumbs
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1/225 tspsalt
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1/2 tspdried oregano
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1/8 tspblack pepper
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1 dashtabasco hot sauce
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2 csharp cheddar cheese, shredded
How To Make artichoke brunch squares
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1Preheat your oven to 325 degrees. Drain artichoke hearts, reserving half the liquid. Finely chop the artichoke hearts and set aside.
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2Saute the onion and garlic in the reserved artichoke liquid in a large skillet over medium heat until tender. Set aside.
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3Combine the eggs and the next 5 ingredients in a bowl, stirring with a whisk until blended. Add the chopped artichokes, onion mixture, and cheese. Pour into a lightly greased 11 x 7 x 1 1/2 inch baking dish.
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4Bake, uncovered, at 325 degrees for 25 to 30 minutes or until set. Cut into squares.
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