Baked Artichoke Nibbles

Just a little nibble.

I need a little something for my mouth.

My mother and I can justify almost anything… especially late afternoon. Or with a glass of wine. One day, many moons ago, we were sight-seeing in Paris. We weaved in and out winding, narrow streets in Montmartre and up the funicular to Sacré-Cœur. Across from the famous basilica a charming bistro with red awnings and woven rusk chairs beckoned us to come sit and rest. Perhaps we should have just a little nibble of something? We ordered French fries and a carafe of wine. Crispy on the outside, soft as whipped potatoes on the inside, the fries were seasoned with the perfect amount of fleur de sel and served with a creamy garlic and lemon aioli. I’ve never been able to dip fries in ketchup without longing for just one more taste of those perfect nibbles we shared at the French bistro.

I think I could live on little nibbles.

Far away from the street cafes of Paris and with daughter’s now of my own, we’ve been cooking up our own favorite nibbles lately. The holidays always bring a warm wave of nostalgia and I’ve been cooking my way through my mother’s vintage Little Mushroom Cookbook. The Little Mushroom was popular restaurant in Dallas that opened it’s doors in 1968. For years Marilyn Romweber served food that was fresh–ahead of it’s time really, and uncharacteristically homestyle.

Baked Artichoke Nibbles are so simple and make delicious ‘tizers for gathering. The girls whipped up our first batch and we had to make a second for school lunches! Try them and let me know what you think. . .

Baked Artichoke Nibbles

Print Recipe

Delicious artichoke bites with a hint of favorite Italian herbs and spices will satisfy all your little nibble urges. Perfect to serve for a mid-morning brunch or late afternoon ‘tizer.

• Author: adapted from The Little Mushroom Cookbook
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins

Ingredients

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• 1 (12 oz) jar marinated artichoke hearts, drained and finely chopped (save marinade)
• 1 small onion, chopped
• 4 eggs, lightly beaten
• 1/4 cup Italian seasoned bread crumbs (use gluten-free if needed)
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon rosemary
• 2 cups grated Cheddar cheese
• Dash of Tabasco

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Instructions

1. Preheat oven to 325 degrees.
2. Saute the onion in the artichoke marinade (about 1/2 cup) until soft.
3. In a mixing bowl, combine all ingredients. Add the sautéed onions and combine well.
4. Pour into a greased 8″ square baking dish. Bake 20 minutes, or until firm.
5. Cut into little nibbles and serve.