Recipes | September 2004

Baked Artichoke-Parsley Cheese Squares

This easy side dish can be made up to three days in advance and can be served hot, cold or at room temperature.

2 tablespoons olive oil
3 green onions, finely chopped (about 1/2 cup)
1 tablespoon chopped garlic
1 package (9 ounces) frozen artichokes, thawed, drained and chopped
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
4 large eggs, beaten
8 ounces Monterey jack cheese or pepper jack cheese, shredded
2 tablespoons Atkins Quick Cuisine™ Bake Mix
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Preheat oven to 325°F. In a medium skillet over medium-high heat, heat oil and sauté green onion until softened, about 4 minutes. Add garlic and sauté until aroma is released, about 30 seconds. Add artichokes, oregano and pepper flakes and cook until artichokes are warmed through, about 2 minutes. Allow to cool slightly, about 5 minutes.
2. In a large bowl, gently whisk eggs, cheese, bake mix, parsley, salt and pepper until well-combined. Using a wooden spoon, stir in artichoke mixture.
3. Pour artichoke batter into an 8" square baking dish and bake 30 minutes, until set and slightly golden on top. Cool slightly before cutting into squares.