Marinated artichoke hearts, cheddar cheese, and tabasco sauce add a pleasant sharpness to this interesting appetizer. It can be made the day before, chilled (to bring out the flavor of the artichoke hearts,) then cut into little squares before serving.
This appetizer is good make-ahead food since it stores well overnight.
Good served with an assortment of other hot and cold appetizers, such as cold shrimp with cocktail sauce, stuffed mushrooms, avocado stuffed cherry tomatoes.
Makes 64 1-inch appetizers.
Easy and tasty.
Hot and Cold Appetizers, Section 1, Card 17
- 2 6- ounce jars marinated artichoke hearts
- 6 green onions sliced
- 1 clove garlic minced or pressed
- 1 cup sharp cheddar cheese shredded
- 1/2 teaspoon worcestershire sauce
- 1/4 teaspoon tabasco sauce
- 4 eggs
- 3/4 cup fine dry bread crumbs
- 1/4 cup butter melted
Drain artichoke hearts. Save marinade. Chop artichokes. Set aside.
Put sliced onions and garlic into frying pan, along with 2 tablespoons marinade from the artichokes. Cook for 2 minutes over moderate heat or until onions are soft.
Combine with artichoke hearts, shredded cheese, worcestershire sauce, tabasco, and eggs.
Turn mixture into an 8-inch square buttered baking pan.
Mix crumbs and butter. Sprinkle evenly over mixture.
Bake at 325 for 35 to 40 minutes or until mixture is set.
Chill 2 hours or longer. Before serving, you may sprinkle generously with parsley. Cut into 1-inch squares.