My Mom made a lot of recipes from Sunset magazine in the 1970’s and these Artichoke Nibbles are still a family favorite—they’d be perfect for Easter brunch!
Artichokes are a tough match for wine, but higher acid whites do best—think Grüner Veltliner or Sauvignon Blanc over Chardonnay.
adapted from Mom and Sunset magazine
- 2 6-ounce jars marinated artichoke hearts Cara Mia or Mezzetta
- 1 small onion, chopped
- 1 clove garlic, minced and mashed with ¼ teaspoon Kosher salt
- 6 sprigs thyme, leaves stripped or ¼ teaspoon dried optional
- 4 large eggs
- ¼ cup fresh or dry fine bread crumbs
- 2 tbsp chopped Italian parsley optional
- one 6–8 ounce package shredded cheddar 1 ½ –2 cups
Preheat oven to 350° F and butter (or olive oil) a rectangular baking dish, about 7- by 11-inches. (Alternatively you can bake the frittata in a 10-inch cast iron skillet which makes for crispier edges. Heat the pan in the oven as it is preheating then olive oil the interior using a paper towel.)
Drain the liquid from one jar of artichokes into a large frying pan and heat over moderate heat. Drain remaining artichokes; save marinade for another purpose. Roughly chop all artichokes and set aside.
Add the chopped onion to the frying pan and cook for a few minutes over moderate heat until onions begin to soften. Add the garlic and thyme (optional) and cook, stirring, a minute. Remove from heat and let cool slightly.
In a bowl, add the eggs, bread crumbs, chopped parsley (optional), cheese, and reserved onion/garlic mixture and stir to combine. Transfer to the prepared baking dish and smooth into an even layer using a spatula. Bake for about 30 minutes until edges are beginning to caramelize. Let cool 15 minutes before cutting into inch or two squares or rectangles.
Recipe Notes / Tips
- Great hot out of the oven and at room temperature
- Keep leftovers refrigerated and reheat on a griddle or frying pan for a few minutes (a dome or lid helps the interior get warmer faster) or in the oven 325° for 10–12 minutes.