My Mom made a lot of recipes from Sunset magazine in the 1970’s. I can’t say that my brother and I fully appreciated her efforts back then (both of us are still haunted by “Cheddar Beef Roll”), but these Artichoke Nibbles have stood the test of time.
If you’re bringing to a potluck, try this idea for simple (and neat) serving:
Vintage Artichoke Nibbles
adapted from Mom and Sunset magazine
Ingredients
- 12–14 ounces marinated artichoke hearts (one 14-ounce jar or two smaller ones) Cara Mia, Mezzetta, or Cucina & Amore
- 1 small onion, chopped
- 1 clove garlic, minced and mashed with ¼ teaspoon Kosher salt
- 6 sprigs thyme, leaves stripped and chopped or use ¼ teaspoon dried thyme
- 4 large eggs
- 6 ounces shredded sharp cheddar cheese about 1½ cups
- ¼ cup fresh or dry fine bread crumbs, unseasoned
- 2 sprigs Italian parsley, leave stripped and chopped finely
- a few twists freshly ground black pepper
- a few dashes hot sauce optional
Instructions
-
Preheat oven to 375° F and lightly butter (or olive oil) a rectangular baking dish, about 7- by 11-inches.
Alternatively you can bake in a 10-inch cast iron skillet. Heat the pan in the preheating oven, then grease it just before filling.
-
Drain about half of the liquid from the marinated artichokes into a large skillet and heat over moderate heat allowing the water in the marinade to evaporate. Add the chopped onion and cook until they begin to soften.
While onions are cooking, completely drain the artichokes and cut them into smaller pieces.
-
Add the garlic and thyme to the onions, cook a minute, then add the chopped artichokes and continue to cook to concentrate the flavors and remove excess moisture. Remove from heat and let cool slightly.
-
Crack the eggs into a bowl, and fork-whisk. Stir in the cheese, bread crumbs, parsley, and contents from the skillet (onion and artichoke). Season with black pepper and a few dashes of hot sauce, if desired.
Transfer to the prepared baking dish, smooth into an even layer, and bake for about 30 minutes until edges are beginning to crisp. Allow to cool at least 15 minutes before cutting into one- or two-inch 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 minute or in a 325°F oven, uncovered, for 12–15 minutes.
