Greek Artichoke Appetizer

Bret Gentry

"I got this recipe from my mother. This one of the many great recipes my family and friends love."
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Serving size has been adjusted!
Original recipe yields 36 servings

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  • Prep

  • Cook

  1. Preheat oven to 325 degrees.
  2. Drain marinade from one jar of the artichokes into the skillet.
  3. Pour the drained jar of artichokes and the undrained jar of artichokes into a Cuisinart and chop coarsely, then set aside.
  4. Saute onions and garlic in the marinade, reserved from the artichokes, until the onions are light brown.
  5. In a large bowl beat the eggs.
  6. Add in the onion mixture and combine.
  7. Stir in the bread crumbs, salt, pepper, oregano, and pepper sauce, mix well.
  8. Stir in the cheese, parsley, chopped artichokes and the Parmesan cheese.
  9. Pour into a greased 10x7x2 inch baking dish.
  10. Bake in the oven for 25 to 30 minutes or until golden on top.
  11. Cut into 1 inch squares and serve warm or cold.
  12. May be reheated at 325 degrees for 10 minutes.


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