Artichoke Bites

Recipe Ingredients

		Nonstick cooking spray
		Cornmeal
1 1/8 lbs	510g / 17oz	Frozen artichoke hearts*
1/2 cup	31g / 1.1oz	Chopped onion
1 1/2 tablespoons	22ml	Minced garlic
2 tablespoons	30ml	Butter
6		Eggs - slightly beaten
3/4 lb	340g / 11oz	Monterey jack cheese, shredded
3/8 cup	23g / 0.8oz	Cornmeal
2 tablespoons	30ml	White wine Worcestershire sauce
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried thyme - crushed
1/2 teaspoon	2.5ml	Dried oregano - crushed
		Grated parmesan cheese

Recipe Instructions

Spray 1 3/4" muffin cups with non-stick coating. Dust each with cornmeal; set aside. Cook artichokes according to package directions; drain. Chop and set aside.

In a large skillet, cook onion an garlic in butter until onion is tender but not brown. Remove from heat, stir in artichokes.

Combine eggs, cheese, cornmeal, Worcestershire sauce, salt, thyme, oregano and artichoke mixture. Spoon into prepared muffin cups. Sprinkle with Parmesan cheese.

Bake in 375F oven 15-20 minutes or until edges are lightly brown and tops are golden (center may still be slightly soft). Remove from pan. Serve warm.

Source:
Elizabeth Powell

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