Right now, we’re in the middle 42-7 Pro Bowl blowout which surprisingly enough, makes today’s NHL All-Star defense-free 11-10 final seem competitive in retrospect.
Busy week this coming up for football and food planning. I’ll be posting recipes both here and over at SB Nation for all of your Super Bowl party needs, so keep an eye out for upcoming posts covering Blue Cheese Pierogies with Buffalo Sauce, Sriracha Fried Pickles, Oven-Baked Mini-Burritos, Coffee Glazed Chicken Legs, cocktails and more. So let’s get to it, we only have one week left to get our Super Bowl menu ready!
Baked Artichoke Bites
I love these savory artichoke quiche-like bites as a change up to the usual baked artichoke dip. More of what I love; artichokes and cheese, and less of what ruins the palate when snacking; salty chips.
1 14-16 ounce can of artichoke hearts, chopped, liquids reserved
1/2-1 small onion depending on tastes, finely chopped
4 eggs
2 cups grated cheddar cheese
1/4 cup fine bread crumbs
2-3 tablespoons fresh parsley, chopped
1-2 tablespoons fresh oregano, chopped
1/4 teaspoon cayenne pepper
1 teaspoon salt (to taste)
1/2 teaspoon ground pepper (to taste)
1/4 cup fresh grated Parmesan cheese (optional)
Preheat the oven to 325º.
Drain the artichokes and saute the onions in some of the reserved liquid from the can until translucent and most of the water burns off. Set aside to cool for a couple of minutes as not to curdle the eggs when added to the mixture.
In a large bowl, beat the eggs and then fold in the bread crumbs, herbs, salt, pepper and cayenne until well combined.
Add the chopped artichokes and onions.
Spread evenly in a lightly greased 7 x 12 inch pan. Top with Parmesan cheese.
Bake until a toothpick or knife comes out clean when cut into the center of the dish, about 30 minutes depending on how hot your oven runs.
Let sit a few minutes set and cut into bite-sized pieces. If not serving right away, refrigerate as these cheesy artichoke bites taste just as good cold as they do warm and go well with a Super Bowl spread as a side dish to chicken or barbecue.
Adapted from the 1978 edition of the Colorado Cache Cookbook, which I pilfered from my mother about 15 years ago.
