Retro Appetizer: Cheesy Artichoke Nibblers ♥ from the Best of Bridge

Cheesy Artichoke Nibblers from the Best of Bridge
Today's quick 'n' easy vegetable appetizer recipe: Pure comfort food, warm squares of an artichoke and cheddar mix, with a little holiday color from pimento and fresh parsley.

~recipe & photo updated & reposted 2012~
~more recently updated recipes~

2006 Original Post: So there's a blog party and we're all invited! The theme is 'retro appetizers' so pick your decade. I picked mine, the 80s, after encountering slim-pickin' ideas from my small collection of vintage cookbooks.

My grandmother's first cookbook, Meals Tested and Approved, published in 1920 by Good Housekeeping, devoted a chapter to 'cereals for breakfast' and another to 'baking powder biscuits and shortcakes' but not one word to appetizers.
The 1938 American Woman's Cookbook had seven pages of appetizers in a 900-page book, all lobster, caviar, anchovy and foie gras.
The 1959 Electric Cook Book ('your complete guide to cooking electrically') - nothing.
The 1968 Salads, Sandwiches & Hors D'Ouevres seemed certain paydirt except that it was similarly enamored with lobster, caviar and anchovies except for a big nod to northern Europe with the sandwich-cake works of artistry which have appeared, just this week so hardly retro, over at Nami-Nami and cat in the kitchen.
So I turned to a likely source, a cookbook from Canada's Best of Bridge series of cookbooks written by 'ladies who lunch' and yes, play bridge. I figure: with recipes that rely on little more than tins of mushrooms and cream of shrimp soup, retro, it is. Plus, my mom's margin note for the Cheesy Artichoke Nibblers read, "Delicious, had at Lynda's 8/82, made 12/83".

2012: Cheesy Artichoke Nibblers were a big hit at a Christmas potluck last night. They're not too decadent, perfect for holiday gatherings. They even "look" a little bit Christmas-y, yes?! The Best of Bridge, it's a winner again.

RECIPE for CHEESY ARTICHOKE NIBBLERS

Hands-on time: 20 minutes
Time to table: 60 minutes (can be made ahead of time to serve cold or at room temperature or re-warmed briefly in the microwave)
Makes 16 or 25 squares

About half the liquid from a 15-ounce can of artichokes
1 small red or yellow onion, diced fine
1 tablespoon minced garlic (from a jar or substitute 3 cloves of minced garlic)

4 large eggs
Artichokes from the can, drained, the tough bits discarded, chopped
1 4-ounce jar pimento, drained
1/2 cup (65g) fine dry bread crumbs
1 teaspoon kosher salt
Few turns of ground pepper
Few drops of Tabasco (four, today)
8 ounces grated sharp cheddar

2 tablespoons chopped fresh parsley or cilantro

Preheat the oven to 325F. Spray an 8x8 or 9x9 baking pan.

In a skillet, saute the onion and garlic in the artichoke liquid until soft.

Meanwhile, separately whisk the eggs, then add all the remaining ingredients (except the parsley) and the cooked onion/garlic mixture. Turn into the pan, pressing slightly to make flat. Sprinkle with parsley.

Bake for about 35 minutes or until lightly set. Cool and cut into 16 or 25 squares.

ALANNA's TIPS & KITCHEN NOTES
2006: I only gave this recipe a half chance by substituting on-hand grated Parmesan and omitting the pimento and parsley. This is NOT recommended.
2012: This is a great dish to carry, especially if you plate it on a microwave-safe plate to warm up a little just before serving.
2012: Lazy me, I ran the artichokes through a mini food processor. This was a little "too" processed, chopping them roughly will better maintain the "idea" that there are artichokes in the squares. If you're more lazy than an artichoke idealogue, no harm done.



A Veggie Venture - Printer Friendly Recipe Graphic



Still Hungry?


MORE FAVORITE ARTICHOKE RECIPES
~ How to Cook Artichokes in the Microwave ~
~ Spinach & Artichoke Gratin ~
~ Spinach, Artichoke & Bacon Dip ~
~ more artichoke recipes ~
from A Veggie Venture

MORE FAVORITE EASY VEGETABLE APPETIZER RECIPES
~ Beet Pesto ~
~ Tuna & White Bean Dip ~
~ Ajvar Red Pepper & Eggplant Spread on FinnCrisp ~
~ more appetizer recipes ~
from A Veggie Venture

~ Spinach Puffs ~
~ Bacon-Wrapped Dried Apricots ~
~ Easy Shrimp Bites ~
~ more appetizer recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2006





4 comments:

Thanks,Alanna!

I'll have the round-up posted before the end of Saturday!

I'd love to see a vegan version of the recipe - any thoughts for substitutes?

Hi Harmonia - Thanks for visiting! Vegan/even vegetarian isn't an area of exertise but I did find these two sources for possible egg and cheese substitutes. Hope they help! Here you go -- cheese substitutes & egg substitutes.

This is a perfect appetizer for our Christmas dinner. The pimento and fresh parsley truly gives a holiday color.

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna