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Monterey Artichoke Bake

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Ingredients
  Marinated artichoke hearts 12 Ounce (2 Jars Of 6 Ounce Each)
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Eggs 4
  Fine dry breadcrumbs 1⁄4 Cup (4 tbs)
  Grated monterey jack cheese 8 Ounce (2 Cups)
  Salt 1⁄4 Teaspoon
  Dried basil leaves 1⁄4 Teaspoon, crushed
  Dried oregano leaves 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Canned chopped green chilies 2 Tablespoon
  Pimiento strips 3 (If Desired)
Directions

Drain artichoke hearts, reserving 1 tablespoon marinade in a small saucepan.
Set artichoke hearts aside.
Add onion and garlic to reserved marinade.
Saute until onions are soft.
Preheat oven to 325°F (165°C).
Grease an 8-inch square baking pan; set aside.
Finely chop artichoke hearts; set aside.
In a medium bowl, beat eggs until foamy.
Stir in chopped artichoke hearts, breadcrumbs, Monterey Jack cheese, salt, basil, oregano, pepper, green chilies and sauteed onion mixture.
Spoon into prepared baking pan.
Bake 25 to 30 minutes in preheated oven until mixture is firm.
Cut into 25 to 30 small bars or squares.
Garnish each piece with a strip of pimiento, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Artichoke

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