Artichoke Squares

Ingredients

• 36 servings artichoke squares 
• 0.1 teaspoon pepper black
• 4 large eggs 
• 2 tablespoons parsley fresh finely chopped
• 2 cloves garlic minced
• 0.1 teaspoon tapatio sauce 
• 12 oz marinated artichoke hearts drained chopped
• 0.7 cup onion chopped
• 0.1 teaspoon oregano dried
• 0.3 teaspoons salt 
• 0.3 cup 1/4 cup seasoned bread crumbs (i used “zesty”) (I used “Zesty”)
• 2 cups cheddar cheese shredded grated (Swiss would be great!)

Equipment

• baking sheet
• oven
• whisk
• mixing bowl
• baking pan
• casserole dish
• aluminum foil
• muffin liners

Directions

1. Preheat oven to 325 degrees F. Rub a 7×11 inch baking dish (I used a Pyrex casserole dish) with butter or spray with cooking spray.In a large non-stick skillet, combine onions, garlic and about a little of the marinade from the artichokes — you could use a couple of teaspoons of oil, but I found the artichokes had enough oil on them already.
2. Saute onions, garlic and chopped artichokes for about 5 minutes or until onions are soft and slightly browned
3. In a mixing bowl, whisk the eggs with a fork. Stir in crumbs, salt, oregano, Tabasco (or Tapatio), salt and black pepper, then stir in the cheese, parsley, artichoke and onion garlic mixture.
4. Bake for 30 minutes.
5. Let cool, then chill for a few hours or until very cold.Before serving, cut into tiny squares (about 3
6. and arrange squares on a foil lined baking sheet.
7. Heat at 400 degrees F. for about 5 minutes or until warm.
8. Serve in mini cupcake liners.