This weekend I attended my dear friend Martha’s birthday luncheon. Martha is not too vain to admit she was turing 64 and planned her birthday around the Beatles’ song, When I’m Sixty Four. With that theme in mind, Martha invited her friends to a potlock lunch, as the song goes, “Will you still need me, will you still feed me, when I’m 64″ !
My contribution to the luncheon was my Sonoma Chicken Salad and these Artichoke Bites. I have not made these little bites in years but remembered how well they were loved whenever I served these with cocktails before dinner parties. Again, it’s those simple recipes that always seem to get the most attention. I could fuss for hours on an elaborate dinner and hear all the compliments going to these little bites!
I have substituted other cheese for the sharp white cheddar, using goat cheese or gorgonzola. I have added sundried tomato and pancetta sauted with the onion. It’s a very versatile recipe, a make ahead appetizer and always a popular dish at any party!
2 10 oz frozen artichokes, thawed
1 tablespoon olive oil
1 small onion, minced
2 garlic cloves, minced
1/4 cup fine dry bread crumbs
5 eggs beaten
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
Dash of Tabasco
8 oz sharp white cheedar, grated
2 tablespoons fresh parsley, minced
Preheat oven to 325 degrees. Spray a 8″ x 11″ pan and set aside. In a skillet, heat olive oil and saute onion until soft. Add in garlic just to lightly saute. Remove from heat to a large bowl and allow to cool slightly. Coarsely chop artichokes and add to bowl. Mix together the beaten eggs and breadcrumbs and add to bowl. Stir in all remaining ingredients. Pour into prepared pan, spreading to even thickness. Bake until set and lightly browned about 30 minutes.
Cool and cut into 1 inch square, approximately 32 bites. Serve warm or at room temperature.