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Artichoke Hearts and Red Pepper Squares

4 star rating
 

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Submitted by: Suzy Horvath

 

A savory mix of roasted peppers, artichokes, onion and cheese baked with eggs and bread crumbs, then cut into small appetizer sized bites.
 

Ingredients

  • 6 ounces marinated artichoke hearts in oil
  • 6 ounces roasted bell peppers
  • 1 chopped onion
  • 2 minced cloves garlic
  • 4 eggs
  • 2 1/2 cups shredded cheddar cheese
  • 1/4 cup dry bread crumbs
  • 2 tablespoons chopped fresh parsley
  • Dash hot pepper sauce
  • Freshly ground black pepper

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Method

Preheat oven to 350 degrees and grease an 8 inch baking dish. Drain artichoke hearts, reserving 2 tablespoons of oil. Drain roasted peppers and discard liquid. Finely chop artichoke hearts and peppers then set aside. Heat a large skillet over medium heat. Add reserved oil, onion and garlic. Cook five minutes or until soft and translucent. Remove from heat and cool slightly. Beat eggs in a large bowl until thick and lemon colored. Mix in remaining ingredients with artichoke hearts, peppers and onion mixture. Pour into prepared pan and bake 30 minutes, or until pale golden brown. Cool 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

 

Notes:

 

Number of Servings: 60 bites

 

Submitted by: Suzy Horvath ()

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