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Frank’s Artichoke Squares
2 (6 oz.) jars marinated artichoke hearts
5 to 7 anchovy fillets
1 small onion
1 (2-1/4 oz.) can sliced black olives
1 (4 oz.) can sliced mushrooms
(or 1/2 to 2/3 cup sliced fresh mushrooms)
4 large eggs
1/4 cup Progresso Italian Breadcrumbs
1/2 tsp. Tony’s Creole Seasoning
1/8 tsp. onion salt
1/8 tsp. garlic powder
1/8 tsp. Tabasco Sauce
1/8 tsp. oregano
1 Tbsp. parsley
8 oz. sharp cheddar cheese
Drain marinade from one jar of artichoke hearts into frying pan. Dissolve the anchovies in the oil
over low heat. Add chopped onions and sauté until onions are limp but not brown (5 minutes).
Add black olives and mushrooms. Cook until olives and mushrooms are
tender and liquid is reduced but not dry. (Mushrooms and olives may be
coarsely chopped.)
While the above is cooking, chop artichoke hearts and place in large bowl.
Add onions, mushrooms and olives, and stir. Blend in beaten eggs. Be
careful not to add eggs until hot ingredients have cooled. Add remaining
ingredients and stir well. Place in 9 x 13 inch greased baking pan. Bake at
325° for 25-30 minutes. Cool and cut into squares. Serve warm or cool.
by Gordon Polozola (Baton Rouge), a partner practicing in the utilities regulation area
Baked Garlic-Stuffed Antipasto Bread
10 large cloves fresh garlic, chopped
1 large crusty loaf of French bread
1/2 cup butter
1/4 cup olive oil
1 (10 oz.) pkg. frozen chopped spinach
1 (14 oz.) can artichoke hearts
1/2 cup parsley, coarsely chopped
8 anchovy fillets, cut into large pieces
1 cup Swiss cheese, grated
1/2 cup mozzarella cheese, grated
2 Tbsp. capers
1 big pinch each dried tarragon and basil
1 tsp. each ground pepper and garlic salt
Cut top off French bread lengthwise. Carefully scoop out inside of loaf, tearing bread into small
pieces and placing into large mixing bowl. In large skillet, melt butter in olive oil until slightly
bubbling. Add garlic and stir for 30 seconds.Add thawed and squeezed spinach, drained and
chopped artichoke hearts, parsley and anchovies. With wooden spoon,
lightly stir all ingredients together. When thoroughly mixed, add to bread
pieces. Toss until bread is well mixed with spinach mixture. Add cheeses,
capers and seasonings, and toss well. Pack mixture into hollow bread crust.
Replace top and wrap in aluminum foil. Bake for 30 minutes at 350°.
Unwrap and drizzle some olive oil on top of crust. Bake uncovered for 5
minutes. Slice into 1” inch slices and serve warm.
by Ed Hardin, Jr., (Baton Rouge), a partner practicing in the labor and employment law area
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