Recipe by Jo Bice
"This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too."
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1 (12 ounce) jar
marinated artichoke hearts, drained and chopped (reserve marinade)
green onions, chopped
sharp Cheddar cheese, grated
saltine crackers, crumbled
chopped fresh parsley
hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste
I have been making this for 40 years!! I can't believe I found it online, my recipe card is disintigrating, so glad to have it updated. I use 2-3 jars of artichoke hearts and skip the crackers, delicious. This has been a favorite of many through out the years. I can't believe how old this recipe is and thus how old I am!!
My family thought the flavor was just o.k. Thought all the cheese made it too greasy, and don't know what the saltines were for. I won't be making this again.
This is one of three recipes using artichoke hearts that I tried this weekend, as I was trying to see what the differences were among the three. This one was definitely fluffier because of the extra eggs, and it took longer to bake. I had halved the recipe and used only three eggs because the ones I used were almost jumbo-sized eggs. This had a great flavor and was well received by everyone.
This was quite delicious. It was very easy. I thought there was a little more cheese than eggs (and I had jumbo eggs), so I added two more eggs. Since it was so thick, I didn't add the saltines, making it a good low carb option. I did not cook the onions ahead of time, I just threw everything together. I thought it was delicious I had intended to make hollandaise sauce to go with it, but forgot about that. It did not need it. Love the flavor of the artichokes.
Made this recipe for a birthday brunch today and everyone loved it! I made a few minor changes. I chopped the green onions small and added them uncooked directly to the egg mixture. Instead of garlic, I added some garlic powder. Instead of cheddar, I used an aged emmantaler. I added less than a pound of cheese, as it seemed like a lot of cheese.
Excellent! I used liquid egg whites and reduced-fat cheese to make it healthier and turned out wonderful! Great recipe. Thanks for sharing it!
Very good, I changed it up a bit to suit my tastes, but could not have done it without this basic- delicious recipe. I had some sundried tomatoes in oil and rough chopped a few of them to add some color and flavor and I used 3/4 pound sharp cheddar and 1/4 pound of parmesan. My husband knew that he was going to hate this because he doesn't like artichokes, but he loved it and ate two pieces. So glad that I found this recipe. Thank you for posting it.
I took this to a Christmas dinner party and received many rave reviews. I made it as written, no changes. Thank you for a keeper recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 265
** Calories from Fat: 173
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