Artichoke Squares Difficulty: Beginner  |  Prep Time: 45 Minutes  |  Serves 15

  • Vegetable cooking spray
  • 1 jar (12 ounces) marinated artichokes, drained marinade reserved
  • 1 can (14 ounces) artichoke quarters, drained
  • 4 large eggs
  • 1¼ cups shredded Parmesan cheese
  • 1 tablespoon dried minced parsley
  • 1 teaspoon garlic salt
  • ¼ cup shredded sharp Cheddar cheese

Preheat oven to 350°F.

Spray a 13 x 9 inch baking dish with cooking spray; set aside. Chop artichokes. Whisk eggs in a large bowl. Stir in artichokes, reserved marinade, Parmesan cheese, parsley and garlic salt until well combined. Spread artichoke mixture evenly in prepared pan. Sprinkle top with Cheddar cheese.

Bake 25 to 30 minutes or until mixture is hot and bubbly. Let stand 10 minutes before cutting into squares to serve. Enjoy!

Insider Information:
Substitute shredded Asiago for the Parmesan cheese.

Nutrition Information:
Nutrition information per serving (1/15th of recipe): 89 calories; 5g total fat; 2g saturated fat; 0g polyunsaturated fat; 1g monounsaturated fat; 58mg cholesterol; 380mg sodium; 4g carbohydrate;1g dietary fiber; 7g protein; 187.8 IU Vitamin A; 11.4 IU Vitamin D; 6.8mcg folate; 122.2mg calcium; 1.0mg iron; 39.6mg choline.

Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. All activities are subject to USDA approval. AEB is located in Chicago, IL.

Print or Download Recipe