In honor of TODAY, being National Artichoke Hearts Day, and this month, being National Flour Month, here’s Mom’s copycat recipe for…
ARTICHOKE BREAD
By Gloria Pitzer, as seen in her self-published cookbook, Secret Fast Bread Recipes (Secret RecipesTM, St. Clair, MI; November 1985, p. 24). As always, I’m asking only for proper credit if you care to re-share it.
INGREDIENTS:
3 cups loosely packed, grated, cheddar cheese
2 jars (6-oz each) marinated artichoke hearts, drained well and finely chopped
6 square soda crackers, finely crushed
4 large eggs, well beaten
3 green onions, scissor snipped quite fine
¼ tsp tabasco hot pepper sauce
½ tsp salt
¼ tsp black pepper
INSTRUCTIONS:
Preheat oven to 325°F. Grease an 8-inch, square Pyrex baking dish. Combine all ingredients, as listed above, in a 2-qt mixing bowl, using a sturdy spoon [until batter forms]. Spread batter [evenly] into prepared baking dish. Bake for 1 hour (at 325°F) – or until [wooden] toothpick, inserted in center, comes out clean. Cool 15 minutes in dish on wire rack before cutting into squares. Serve with cream cheese. [Makes 6 to 8 generous servings.]
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