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Artichoke Bites Recipe - Cooking Index

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Artichoke Bites

Courses: Starters and appetizers
Serves: 48 people

Recipe Ingredients

  Nonstick cooking spray
  Cornmeal
1 1/8 lbs 510g / 17ozFrozen artichoke hearts*
1/2 cup 31g / 1.1ozChopped onion
1 1/2 tablespoons 22mlMinced garlic
2 tablespoons 30mlButter
6   Eggs - slightly beaten
3/4 lb 340g / 11ozMonterey jack cheese, shredded
3/8 cup 23g / 0.8ozCornmeal
2 tablespoons 30mlWhite wine Worcestershire sauce
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlDried thyme - crushed
1/2 teaspoon 2.5mlDried 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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