Artichoke Nibbles Recipe

4 3 6
Artichoke Nibbles Recipe
Artichoke Nibbles Recipe photo by Taste of Home
Publisher Photo

Artichoke Nibbles Recipe

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4 3 6
Publisher Photo
"My mother-in-law gave me the recipe for these cheesy appetizers when I married her son 5 years ago, and I've been making them for special occasions ever since," relates Karen Brown of Trenton, Michigan.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon vegetable oil
  • 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
  • 4 eggs
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon hot pepper sauce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/3 cup crushed saltines (about 10 crackers)

Directions

In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat; set aside. In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture.
Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10-15 minutes before cutting into 1-in. squares. Serve warm. Yield: about 6 dozen.
Originally published as Artichoke Nibbles in Taste of Home February/March 2004, p61

  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon vegetable oil
  • 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
  • 4 eggs
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon hot pepper sauce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/3 cup crushed saltines (about 10 crackers)
  1. In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat; set aside. In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture.
  2. Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10-15 minutes before cutting into 1-in. squares. Serve warm. Yield: about 6 dozen.
Originally published as Artichoke Nibbles in Taste of Home February/March 2004, p61

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REG26 User ID: 4987477 228022
Reviewed Jun. 16, 2015

"These are really tasty, easy to make and can be made ahead of time."

MY REVIEW
Beema User ID: 446601 91069
Reviewed Feb. 4, 2013

"Hosting over 10 parties a year, I am always looking for something new to put on the appetizer table. These are easy to make, very tasty, and perfect fingerfood for casual parties."

MY REVIEW
mattie sue User ID: 4643 138442
Reviewed Aug. 4, 2008

"use egg beaters and fat free cheese will cut the calories and be good for you"

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