Artichoke Nibbles

easy and arthichoky

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I personally was not a fan of this. But brought it to work and it was gobbled up whiten minuets

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Very easy and so yummy - I served this in bigger pieces with salad for a main with great success.

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Easy to make, delicious. Lots of people asked for the recipe.

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I made these for Thanksgiving and they all disappeared. Very easy to put together!

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I too was somewhat confused about the amount of artichoke hearts to use, but after reading Nimz's review I made the recipe with 2 CANS of artichoke hearts (not the marinated ones in the small jars). I processed them in the food processor and that amount seems to be just right for the recipe. Next time I will leave out the salt as the artichokes in the can already have a salty flavor.

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I used 2 small (6 ounce each) jars of marinated artichoke hearts. I also used seasoned breadcrumbs that I mixed in with all the other ingredients. We ate some of these hot, come cold and some at room temperature. I preferred them at room temp. These would be nice on an appetizer table where things will be sitting out for awhile.

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These were fantastic! Made them as one of the appetizers for a dinner party and they were gone in no time. My sister-in-law made sure she got the recipe before she left. All the flavors mixed well together. The I only thing I'll do next time, like another reviewer, is go a little lighter on the garlic (2 cloves instead of 3). I also didn't know amount to use for artichokes, so I used one large jar with about 6-7 artichokes in it. Thank you for the recipe.

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These were very good, but I thought the cheese covered up the taste of the artichokes. I used a 13.75 oz jar of artichokes, which may not have been enought, since the recipe didn't state what size jars to use. I didn't see where to add the breadcrumbs in the recipe, so I put them on top before baking. Next time I'll play around with some additional spices. Thanks

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Delicious! We ate this for dinner and the whole family enjoyed it. My four-year-old has already requested that I make it again. She says it's "really super-good!" I used a mixture of low-fat cheeses including cheddar and Monterey Jack.

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So very, very good! I've been testing new appetizer recipes for a Halloween party, and this one definitely made the cut! However, I'm going to reduce the amount of garlic significantly (from 3 large cloves to 1 small). I think that will appeal more to a large crowd with 'mixed' tastes. Maybe we'll get lucky and the vampire turnout will be small this year. :)

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These are the best. My version also calls for 2 T. chopped parsley, as well as 1/8 t. ea. pepper, oregano, & Tabasco, 1 t. salt, and only 1 clove mashed garlic. I use marinated hearts and fine bread crumbs.

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Very yummy! I'm a "veggie" who loves artichokes. I marinate my own artichoke hearts (in Italian dressing), so I used those instead of the "jarred" hearts. I drained the hearts well, and sauteed the onion in 2 Tablespoons of the marinating liquid (there was none left to discard). I confess to adding an extra clove or 2 of garlic, I used "Italian" bread crumbs, and sharp white cheddar. I used an 8x8 pan so baking took a few minutes longer. Sliced it into 8 wedges, had a wedge for dinner with a tossed green salad. Made for a wonderful light "quiche" type dinner. Will definitely make it again, for lunch/dinner and as an appetizer (cut into small squares as suggested).

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Leah, you beat me to the punch on submitting this great recipe. I am amazed it hasn't been reviewed already with plenty of stars. This is easy, and full of flavor. My version calls for 2 T of chopped fresh parsley, but otherwise is similar to yours. The squares are good by themselves or on crackers. I like them warm or room temp, but not chilled. You can also microwave this for 10 - 12 minutes in a 7 by 11" pan. (You may need to cut away the very edge as it sometimes gets a bit crusty by the time the center is done.) I highly recommend this recipe.

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