2 jars (6 oz. each) marinated artichoke hearts
1 small onion, finely chopped
2 to 3 cloves of garlic, minced or mashed
1/4 cup fine dry bread crumbs or panko
1/4 tsp. salt
1/8 tsp. each pepper, oregano leaves, and liquid hot pepper seasoning*
1/2 lb.sharp Cheddar cheese, shredded (about 2 cups)
2 tbl. minced parsley
Grease 7 x 11 inch baking pan. Set oven at 325 degrees. Baking time about 30 minutes or until set when it’s touched.
Yield: about 6 dozen appetizers.
Source: Sunset’s Ideas for Cooking Vegetables (1973)
Drain marmalade from 1 jar of the artichokes into a frying pan. Drain the other jar (save marinade for other uses). Chop all the artichokes; set aside. Add onion and garlic to frying pan and saute until onion is limp, about 5 minutes.
In a bowl, beat the eggs with a fork. Add the crumbs, salt, pepper, oregano, and hot pepper seasoning. Stir in the cheese, parsley, artichokes, and onion mixture. Turn into greased baking pan. Bake.
* Awamori is an alcoholic beverage indigenous to and unique to Okinawa. Made from long grain indica rice, it’s not a direct product of brewing (like sake) but of distillation. A friend gave us this bottle of awamori with red peppers and vinegar, so I used this instead of the usual tabasco or homemade sauce. Directly on the tongue awamori is very hot, but when added to this dish the heat was barely perceptible (a disappointment for some, a relief for others) but gave the dish a lift and slight sweetness. I heard that a few dashes of awamori into a bowl of ramen is excellent.
Background: Artichoke Nibbles has been my standard contribution as a pupu for many years. An attractive dish, it makes a good vegetable alternative to crudites and because of the cheese, has that nice creamy feel in the mouth. They make good leftovers, although I don’t reheat them, but rather eat them cold or let them warm up to room temperature. Quiche without the crust.