These two super-simple artichoke appetizer recipes are perfect for the holidays — or this weekend

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. Of the two appetizers, the Artichoke Pickups is more versatile; it has a few more ingredients, but neither recipe takes much time to make. You’ll agree they are irresistible, both in taste and appearance — and like Artichoke Pickups, I think you’ll like them hot, straight out of the oven, room temperature or even cold. Artichoke Pickups Yields 10 servings Prep Time 10 minutes Cook Time 45 minutes Ingredients 2 cans chopped artichoke hearts, squeezed dry Pat of butter 1 cup onion, finely chopped 2 to 3 cloves garlic, finely chopped 4 large eggs 1/3 cup cracker crumbs Small pinch of salt and black pepper 2 to 3 dashes hot sauce 1/4 teaspoon dried oregano 2 cups shredded cheddar 1 to 2 tablespoons dried parsley Directions Preheat oven to 350F and butter or oil an 8”x10” pyrex or other oven-proof pan. We need your help to stay independent Subscribe today to support Salon's progressive journalism Artichoke Balls Yields 3 to 4 dozen Prep Time 5 minutes Cook Time 35 minutes