You can assemble these gluten-free squares ahead of time, they bake by themselves while you prepare for company, and you usually don’t need forks to enjoy them. Although these squares are considered an appetizer, if you cut the pieces a little larger, they can double as a vegetable dish at dinner.
Don’t buy marinated artichokes or this dish will be too bitter.
Preparation time: 10 minutes
Cooking time: 35 minutes
Yield: 16 pieces
3 tablespoons olive oil
8 green onions, sliced thin
1/2 teaspoon minced garlic
4 eggs
1/2 teaspoon dried mint
1 teaspoon dried dill
1 teaspoon Worcestershire sauce
15-ounce can artichoke quarters, drained and chopped
1 cup shredded Swiss cheese
3 tablespoons gluten-free seasoned bread crumbs
Preheat the oven to 325 degrees. Oil an 8-inch-square baking dish.
Add the olive oil to a small skillet and sauté the onion and garlic over medium heat until they’re soft. Let the mixture cool slightly.
With a whisk, whip the eggs in a large bowl until they’re frothy. Stir the mint, dill, and Worcestershire sauce into the eggs.
Stir in the artichokes, cheese, onions, and garlic.
Smooth the mixture into the prepared baking dish. Sprinkle the bread crumbs over the top.
Bake at 325 degrees for 35 minutes, or until the bread crumbs are lightly browned.
Let the dish cool slightly before cutting.
Per serving: Calories: 76; Total fat: 6g; Saturated fat: 2g; Cholesterol: 59mg; Sodium: 64mg; Carbohydrates: 3g; Fiber: 1g; Sugar: 1g; Protein: 4g.
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Source:http://www.dummies.com/how-to/content/how-to-make-glutenfree-artichoke-squares.html
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