Delicious Baked Artichoke Squares
Serve Baked Artichoke Squares warm from the oven or at room temperature with a nice glass of white wine or beer.
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We enjoy having friends over on occasion. One, it’s a nice chance to get together and, two, it’s a great opportunity to make new recipes for the blog.
I found this baked artichoke squares recipe in my Mom’s recipe collection. I made it years and years ago and then promptly lost it.
One day while perusing a folder of hers full of handwritten recipes, there it was! I may or may not have done a happy dance.
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Baked Artichoke Squares Shopping List
A quick at-a-glance list to see what you already have on hand and what you need to add to your grocery list.
- Marinated Artichoke Hearts
- Onion
- Garlic
- Eggs
- Italian Breadcrumbs
- Italian Parsley
- Cheddar Cheese
- Salt and Pepper
Our neighbors had a gathering planned so I offered to bring this recipe. It’s just as yummy as I remember. Plus, it was a hit. Everyone loved them.
How do I serve artichoke squares?
This recipe is so easy to make and serve. It’s yummy warm or at room temperature. This recipe travels well making it perfect for a potluck party.
When I serve these baked artichoke squares I cut them into about 2-inch by 1-inch rectangles. You could certainly cut them larger or smaller depending on your preference.
If you have more appetizer offerings at your party, go with smaller squares but if you have fewer appetizers to offer, go with larger ones.
You may consider putting each square in a mini or regular-size paper muffin cup for easier handling. Your guests would probably appreciate it.
Pro Tip:
These cheesy baked artichoke squares could also be served as a side dish for any entree. Just cut them a bit larger for a side dish portion.
What Beverages Should I Serve with Artichoke Squares?
These baked artichoke squares pair nicely with a white wine such as a Pinot Grigio or Sauvignon Blanc, even a chardonnay or my white wine sangria.
If you prefer a cocktail, something light like a vodka soda or an Irish Buck cocktail.
Beer is another option but don’t go with a dark beer. Something like a lager would be perfect.
So Happy to Find This!
“This was one of the first things I ever cooked as a kid. I think I found the recipe in a magazine or something. I made it often over the years and it was always a hit. But one day I went to make it and found it wasn’t in my old recipe box and I had no idea exactly what went into it. I’ve been googling for a while but yours is the first I came across. I think the only difference was the one I made used crumbled rye but I’m sure it would work with any type of breadcrumb. It’s just as delicious as I remembered. Thank you for giving me back an old favorite!” ~ Mari
Can I freeze artichoke squares?
Yes! Wrap leftovers in plastic wrap and then again in foil. Store in a labeled freezer bag. When ready to use, warm them up in a low, 300°F oven or microwave briefly. My preferred method is the oven.
Can I use plain artichoke hearts as opposed to marinated ones?
I recommend using marinated artichoke hearts because the marinade, a combination of oil flavored with garlic, herbs, and sometimes peppercorns and chiles, makes the recipe all the more flavorful.
Using a plain variety will produce bland appetizers.
What can I substitute for the Cheddar cheese?
You could substitute the Cheddar cheese with mozzarella or Colby. Either would be delicious. An alternative name for this appetizer could be cheesy artichoke squares.
Why We Love This Recipe
I think one of the reasons this appetizer is such a hit is that it’s a little different. Artichokes are not all that common in appetizers. They may be common as an appetizer but rarely do I attend a party where there is an artichoke appetizer.
There are always spinach dips or cocktail meatballs or even wings. As a result, those are really popular.
More appetizer ideas:
- Cheddar Cheese Bites – just a little something perfect with a glass of wine.
- Cheesy Artichoke Bruschetta – A tangy and cheesy combination smothering a toasty piece of French bread.
- Slow Cooker Cheesy Spinach and Artichoke Dip – A classic that everyone will enjoy made easier in the slow cooker.
- Baked Onion Dip – A deliciously different take on a favorite appetizer dip.
Did you make this recipe? If so, please leave a 5-star review on the recipe card below.
Baked Artichoke Squares
Ingredients
- 2 jars 6 ounces marinated artichoke hearts
- 1 small onion chopped
- 1 clove garlic minced
- 4 large eggs beaten
- ¼ cup Italian breadcrumbs
- ½ teaspoons Italian parsley chopped
- 2 cups grated Cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 325℉. Grease a 9 x 13 inch baking dish. Set aside.
- Drain liquid from one jar of artichokes into skillet. Sauté the onion and garlic in liquid until soft. Drain liquid from remaining jar and discard. Chop all artichoke hearts.
- In mixing bowl combine eggs, breadcrumbs and parsley. Stir in onion mixture, artichokes, cheese, salt and pepper. Pour into prepared baking dish and bake for 30 to 35 minutes. Cool. Cut into small squares and arrange on serving plate.
I’ve been making almost this identical recipe since the 1980s! It was passed on by a friend in Germany, Melinda Z. It’s been a hit every time I’ve served it… and I’ve served it too many times to count in 39-40 years! So I highly recommend it.
This recipe just made my “must-try-soon” list! These squares look and sound delicious! I’ve been on an artichoke kick, and can’t wait to take a bite!
Hi Marcelle,
I hope you enjoy them as much as we do!
I made this last night, but I didn’t bake it yet. Can it go right in the oven from fridge or should I keep it out awhile before baking?
My first question would be if it’s in a glass or metal pan. If metal I’d go right into the oven and check if it needs a few more minutes. If glass, I’d let it sit out a bit. Enjoy!
I doubled the recipe and made two pans of them. I plan on using them tomorrow and reheating them. Have you ever done that?
Hi Peggy! Thank you for stopping by and for your comment. I actually have reheated them, when I’ve had leftovers. I do it in a warm, 300°F oven for about 15 minutes but check at about the 10-minute mark since every oven is different. If not quite warm enough, leave in for 5 – 7 minutes more but no longer.
I want to make these today…but… a 9×13 pan and 8 servings??? Either the pan or servings are incorrect.
It really depends on what size you cut them. Small squares served as an appetizer and you can get 8 servings. Larger squares served as a side dish and you can also get 8 servings, maybe more. I served them as an appetizer with other nibbles to 6 guests and had a few leftover.