Artichoke Nibbles —rsquo; The Kind of Thing You Bring When the Food Is the Saying

Halloween. The neighborhood kids came through in waves. I gave out candy until the bowl was empty by eight-thirty.

I read for an hour Sunday night before bed. Some novel about a Black woman in 1960s Alabama. Mama would have liked it.

The blood pressure check was Wednesday. The numbers were borderline. The doctor wants me to walk more. I am walking more.

Darnell sent a photo from Clarksville. The garden is producing. He grew tomatoes the size of softballs. I sent him back a photo of my sweet potato casserole. We are competitive about food now in our middle age.

Sunday service at New Birth this morning. The choir sang. I sang soprano in the second alto row. Pastor preached about Naomi and Ruth. The congregation said amen. I said amen.

I made a casserole for the church potluck. The pan came back empty. That is the only review I trust.

Andre called from LA. He told the Kevin Hart story again. Twenty-some years and that boy is still telling that story. Everyone in this family is going to hear about Kevin Hart at our funerals.

I drove to the Walmart on Camp Creek Saturday morning. The kind of grocery run that takes two hours because you run into three people you know. Sister Patrice caught me in the produce. We talked about her grandbaby for fifteen minutes.

Miss Ernestine called Tuesday. She's ninety-something and sharp as ever. She told me my potato salad still needs more mustard.

The kids were home for the weekend. The house was loud the way it should be.

Saturday morning I had Set the Table at the Cascade Heights center. Twelve young women. We did baked chicken. One of them — Imani, sixteen — was so afraid of seasoning that she barely shook the salt. I stood next to her and put my hand over hers and said, baby, you cannot be afraid of food. We seasoned the chicken. The chicken came out right. She glowed.

Wednesday Bible study at the church. We read through Proverbs. The women in my row argued about whether wisdom is built or born. I said both. They agreed, sort of.

Daddy sat in his chair after dinner watching the news. He fell asleep before the third quarter. Standard.

The neighbors had a Friday cookout this week. I brought my mac and cheese. They have come to expect this. I have come to expect this. The block is the block.

I had a hard counseling case at school this week. A seventh-grade girl whose mama lost her job. We talked. I gave her my number. I told her she could call.

I went to the cemetery Saturday morning. Brenda's grave is on the hill at South-View. Curtis still goes most Sundays. I left a small bouquet of magnolias.

Pastor preached about the prodigal son again. He preaches about that boy at least three times a year. The text is the text but every preaching is different. I cried in the second service this time. Don't ask me why.

Thursday I made cornbread for a sister at church whose husband had surgery. I dropped it off at the hospital. She cried at the door. I told her, eat the cornbread, baby. The food is the saying.

Tuesday evening I sat at the kitchen table with my composition notebook and worked on the cookbook. From Brenda's Kitchen — that's the working title. I cannot write the introduction without crying yet.

Derek and I had date night Friday. Same restaurant, same booth, same enchiladas for me and carne asada for him.

Thursday’s cornbread run to the hospital reminded me of something I already know but have to keep learning: the food you carry to someone’s door is never really about the recipe. But it still has to be good, and it still has to travel well, and it still has to feel like care when it lands. These Artichoke Nibbles have become one of my go-to bring-alongs — easy enough to pull together on a Wednesday night, sturdy enough to make it to a potluck or a hospital waiting room, and just impressive enough that people ask. The pan never comes back full. That’s the only review I trust.

Artichoke Nibbles

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 24 nibbles

Ingredients

• 2 jars (6 oz each) marinated artichoke hearts, drained and finely chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 large eggs, beaten
• 1/4 cup plain dry breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/8 teaspoon hot sauce (or to taste)
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons fresh flat-leaf parsley, chopped (optional, for garnish)

Instructions

1. Preheat oven. Heat your oven to 325°F. Lightly grease a 9x13-inch baking dish or line with parchment paper.
2. Saute aromatics. In a small skillet over medium heat, cook the diced onion and garlic in a small drizzle of oil (or reserved artichoke marinade) for 3–4 minutes, until softened and translucent. Remove from heat and let cool slightly.
3. Mix the base. In a large bowl, whisk together the beaten eggs, breadcrumbs, salt, pepper, oregano, and hot sauce until combined.
4. Fold in remaining ingredients. Add the chopped artichoke hearts, sauteed onion and garlic, and shredded cheddar to the egg mixture. Stir gently until everything is evenly distributed.
5. Spread and bake. Pour the mixture into the prepared baking dish and spread evenly. Bake for 25 minutes, or until the center is set and the edges are lightly golden.
6. Cool and cut. Let the pan cool for 10 minutes before cutting into small squares or rectangles (about 1.5 inches each). Sprinkle with fresh parsley if using.
7. Serve. Serve warm or at room temperature. These travel well covered — they’re just as good an hour later as they are right out of the oven.

Nutrition (per serving)

Calories: 72 | Protein: 4g | Fat: 5g | Carbs: 3g | Fiber: 1g | Sodium: 148mg