Appetizer Categories
Helpful Info
Other Recipe Links

Artichoke Frittata

Artichoke Frittata
Yield:   16 frittata squares
Cook Time:   35-40 minutes
Tips:   To crumble crackers, place in a plastic bag and squeeze until they have all crumbled into small pieces.
Suggestion:   Serve warm, cooled or chilled. Delicious as an appetizer or a side or main dish.
Artichoke Frittatas are delicious little square finger food appetizers made with egg, cheddar cheese, marinated artichoke hearts, green onions, garlic, parsley and crumbled flaky crackers (for added crunch).This frittata egg snack
is similar to quiche, though has a firmer and chewier texture, making these squares perfect as appetizers or as a side or main dish for breakfast or brunch.

These tasty protein snacks are delicious served fresh and hot from the oven, cooled, or after having chilled in the fridge. Artichoke Frittatas can be cut into small squares as shown in the above photo, or if baked in a round pie pan can be cut into pie-shaped slices. These frittatas are not baked in a pie crust as quiches traditionally are, though you will still get that light and flaky crunch from the addition of the crumbled flaky crackers you add to the mixture (the frittatas in the above photo were made using Ritz crackers). The trick is to crumble the crackers into little pieces, not crush them into dust. By the way, these frittatas also make a great on-the-go quick breakfast treat for those rushed mornings.


  • 1 cup chopped marinated artichoke hearts (or 2 6-oz. jars) - (reserve liquid)
  • 3 green onions, diced
  • 1 garlic clove, minced
  • 4 eggs
  • 8 flaky crackers, such as Ritz, saltine or soda crackers, crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/4 cups sharp cheddar cheese (or 8 oz.)
  • 2 tablespoons chopped fresh Italian parsley
Preheat oven to 325° F.

Pour 1/4 cup of artichoke marinade into a skillet and set aside. Chop artichoke hearts into roughly 1/2-inch-sized pieces and set aside. Heat marinade in skillet and add onions and garlic. Sauté until onions are tender (about 3-4 minutes). Remove from heat.

In a large mixing bowl, whisk eggs until thoroughly beaten. Add crumbled crackers, salt and pepper, cheese, parsley, artichokes and onion and stir to combine. (Tip: To crumble crackers, place in a plastic bag and squeeze until they have all crumbled into small pieces.) Pour mixture into a buttered (you may also use nonstick cooking spray) 8x8-inch baking pan and bake for 35-40 minutes or until set and very slightly browned on top. Allow to cool in pan, then cut into 16 bite-size squares.

Other recipes you might like: