This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.

  • Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.

  • Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Nutrition Facts

265 calories; protein 15.4g; carbohydrates 8.7g; fat 19.2g; cholesterol 143.6mg; sodium 458.5mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2013
I have been making this for 40 years!! I can't believe I found it online, my recipe card is disintigrating, so glad to have it updated. I use 2-3 jars of artichoke hearts and skip the crackers, delicious. This has been a favorite of many through out the years. I can't believe how old this recipe is and thus how old I am!! Read More
(29)

Most helpful critical review

Rating: 3 stars
06/07/2020
Taste was okay but it came out flat. Probably try a different recipe. I prefer quiche though Read More
24 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/08/2013
I have been making this for 40 years!! I can't believe I found it online, my recipe card is disintigrating, so glad to have it updated. I use 2-3 jars of artichoke hearts and skip the crackers, delicious. This has been a favorite of many through out the years. I can't believe how old this recipe is and thus how old I am!! Read More
(29)
Rating: 4 stars
07/02/2012
This is one of three recipes using artichoke hearts that I tried this weekend, as I was trying to see what the differences were among the three. This one was definitely fluffier because of the extra eggs, and it took longer to bake. I had halved the recipe and used only three eggs because the ones I used were almost jumbo-sized eggs. This had a great flavor and was well received by everyone. Read More
(10)
Rating: 5 stars
03/17/2013
This was quite delicious. It was very easy. I thought there was a little more cheese than eggs (and I had jumbo eggs), so I added two more eggs. Since it was so thick, I didn't add the saltines, making it a good low carb option. I did not cook the onions ahead of time, I just threw everything together. I thought it was delicious I had intended to make hollandaise sauce to go with it, but forgot about that. It did not need it. Love the flavor of the artichokes. Read More
(7)
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Rating: 5 stars
06/15/2013
Excellent! I used liquid egg whites and reduced-fat cheese to make it healthier and turned out wonderful! Great recipe. Thanks for sharing it! Read More
(2)
Rating: 5 stars
12/25/2014
I made this for Christmas morning 2014 and we all liked it alot. I adjusted the recipe down to 8 servings but it was so good the 4 of us could've eaten all 12 servings. Note for next Christmas! VERY YUMMY! Read More
(2)
Rating: 5 stars
09/27/2013
Made this recipe for a birthday brunch today and everyone loved it! I made a few minor changes. I chopped the green onions small and added them uncooked directly to the egg mixture. Instead of garlic I added some garlic powder. Instead of cheddar I used an aged emmantaler. I added less than a pound of cheese as it seemed like a lot of cheese. Read More
(2)
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Rating: 5 stars
04/06/2015
Very good I changed it up a bit to suit my tastes but could not have done it without this basic- delicious recipe. I had some sundried tomatoes in oil and rough chopped a few of them to add some color and flavor and I used 3/4 pound sharp cheddar and 1/4 pound of parmesan. My husband knew that he was going to hate this because he doesn't like artichokes but he loved it and ate two pieces. So glad that I found this recipe. Thank you for posting it. Read More
(2)
Rating: 5 stars
11/07/2017
Absolutely loved the recipe! I use artichokes in almost everything. Tried it again and added diced ham asparagus mushrooms....Still loved it! Great for guests and luncheons. Thank you for your efforts! Read More
(2)
Rating: 5 stars
02/22/2015
Jo the flavors were perfectly paired! We absolutely loved it's! This is a keeper. Read More
(1)
Rating: 3 stars
06/07/2020
Taste was okay but it came out flat. Probably try a different recipe. I prefer quiche though Read More
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