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Recipe Name: Artichoke Squares Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 15

2 Jars, 6-oz marinated
artichoke hearts
1 Onion, finely chopped
1 Clove garlic, chopped
4 Eggs
1/4 Cup(s) Fine, dried bread crumbs
1/8 Teaspoon(s) Black pepper
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) Oregano
1/8 Teaspoon(s) Tabasco
1/2 Pound(s) Sharp cheddar cheese, grated
approximately 2 cups
2 Tablespoon(s) Chopped parsley
Drain juice from artichoke hearts and reserve the juice from one jar.
Use the reserved artichoke juice to saute the onions and garlic. Saute
the onions and garlic until limp. Chop drained artichoke hearts into
small pieces and set aside. ln a medium-sized bowl, beat eggs. Add
bread crumbs and seasonings and mix. Stir in cheese, parsley, sauteed
onions and garlic. Put into a 7x11 pan. Bake at 325ø for 30 minutes,
uncovered. Let cool and cut into squares. For hot and spicy artichoke
squares, add 1 (4-oz) can green chilies, drained and chop- ped, and 1
(4-oz) can jalape¤o peppers, drained and chopped. Follow the
same direc- tions as written for artichoke squares. NANCY COUCH LEE
(MRS. JAMES M. JR.) From <Traditions: A Taste of the Good Life>, by
the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 75
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 55mg
Sodium: 212.1mg
Potassium: 138mg
Carbohydrates: 5.6g
Fiber: 1.9g
Sugar: <1g
Protein: 4.3g

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