Description
For a crowd bigger than 6, I’d recommend doubling the recipe. Don’t undercook it — let the top get really nice and golden brown. I usually make a double recipe and a quiche dish is perfect for this. A 9″ cast iron skillet would also be perfect. Put it out and watch it disappear!
Ingredients
One 14 oz. can artichoke hearts in water
1/2 cup mayo, or a little less if you like it less creamy (I use Hellman’s Lite)
3/4 cup shredded parmesan cheese
Dried, chopped, or minced onion flakes
1 teaspoon garlic powder
Instructions
- Preheat oven to 350°.
- Drain the artichokes and dump them into a bowl.
- Add the remaining ingredients, and using a wooden spoon, mash the artichokes and mix everything thoroughly so the artichokes are broken up.
- Spoon the mixture into a shallow, oven-proof baking dish (a quiche dish works great, or a small cast-iron pan makes for a great presentation).
- Bake for about 25-30 minutes, until the top is golden brown.
- Serve with plain, sturdy crackers like Triscuits or Breton whole wheat crackers.
Notes
You can use either quartered or whole artichokes in a can, but make sure you use canned artichokes in water, not the marinated kind in a glass jar.
My favorite tool for mashing down the artichokes and mixing everything together is a wooden spoon with a flat edge.
Recommended tools & equipment: large mixing bowl, flat-edged wooden spoon, small rectangular baker (for original recipe), or 9.5″ or 10″ ceramic quiche dish or 9″ cast iron skillet for larger (double) batch.
- Prep Time: 10
- Cook Time: 30 minutes
- Category: appetizer
- Cuisine: American