Title: Artichoke Squares
Categories: Appetizer
Yield: 24 Servings
| 2 | | 6-oz jars marinated artichok |
| 4 | | Large eggs |
| 1/4 | c | Dried bread crumbs |
| 1/4 | ts | Salt |
| | | Non-toxic flowers for garnis |
| 1 | | Small onion, mincec |
| 1 | | 8-oz. package mozzarella che |
| 2 | tb | Chopped parsley |
| 1/4 | ts | Pepper |
Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time:
Cholesterol per serving: 43 Drain liquid from 1 jar of artichokes into
1-puart saucepan. Drain liquid from second jar of artichokes and discard.
Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking
dish. In liquid in saucepan, over medium heat, cook minced onion until
tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked
onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley,
salt and pepper. Spread mixture evenly in baking dish. If not baking right
away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to
325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly
browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise
into 4 strips then cut each strip crosswise into 6 pieces. Arrange
appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES.