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.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
Geni - Sweet and Crumby
If I wrote 100 “yums” and 100 “thank you’s”, it would not be enough. I am an artichoke obsessed freak and am so darned tired of bringing the old stand by, artichoke dip, to parties with a tray of cut up bread. This looks so much more wow worthy and such a nice change.
Thanks Geni, that’s a very sweet compliment! You’re right, it’s a nice change from the standand, but very good, artichoke dip. However, looking at this post now, the GREEN is overbearing! My photography is horrible!! The green plate didn’t help along with the outside brightness!
Linda, I love the artichoke bites, can’t wait to try it! Looks delicious.
The Little Spork
I’ve never had artichoke bites before, but yours sound really good! A very happy (belated) birthday to your friend Martha as well 🙂
This looks completely wonderful! Can’t wait to try it.
Oh Linda, how scrumptious those artichoke bites were. The consistency was just perfect.
and the chicken salad was so yummy. What was really the best, was you being there as your wonderful self and just putting the finishing touches on everything.
Thanks for an incredible delicious party
Mmm, I have GOT to make a vegan version of this! Looks so tasty and healthy!
Rufus' Food and Spirits Guide
They look like savory brownies! Love that recipe.
oh these are so creative! what a fun idea!
What a great idea for appetizer, love the idea of artichoke squares…so tasty with all the ingredients. Have a great week ahead Linda 🙂
I have always loved this appetizer and remember making it many times back in the 70s. Happy Birthday to your friend.
Mmm this sounds really cool! I’m excited to check out the rest of your recipes!