Appetizers & Dips Artichoke Squares Makes 24 2 6-ounce jars marinated artichoke hearts 1 large sweet onion, finely chopped 1 clove garlic, minced 2 tablespoons butter 4 eggs 12 saltine crackers, crushed ½ teaspoon salt 1 8 ⁄ teaspoon pepper ¼ teaspoon sweet basil 4 dashes Tabasco sauce ½ pound sharp Cheddar cheese, grated 2 tablespoons parsley, minced
Drain marinade from artichokes, chop, and set aside. Sauté onion and garlic in butter until onion is limp, careful not to burn garlic. Beat eggs until fluffy. Add crushed saltines, salt, pepper, basil, and Tabasco to egg mixture. Stir in cheese, parsley, artichokes, and onion/garlic mixture. Mix well and pour into a lightly greased 11” x 7” baking dish. Bake in a preheated 325 oven for 30 minutes. Cut into one inch squares. May be reheated after refrigeration if necessary. Can be served at room temperature. From Martha Vaughn Smith’s recipe, December 30, 1991 Edith Shepherd
11