Cheese Artichoke Bites
Saturday - July 22, 2017 11:13 am ,
Category : RECIPES
Ingredient:
1 onion, chopped
1 clove garlic, minced
1 Tbsp. olive oil
12 oz. marinated artichokes, drained and chopped
6 eggs, beaten
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
1 cup grated Parmesan cheese
1/2 tsp. dried Italian seasoning
1/4 cup fresh parsley, chopped
1/4 tsp. pepper
1/8 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1/4 cup Italian seasoned dry bread crumbs
Method:
Preheat your oven to 325*. Spray your mini muffin tins well with nonstick spray.
In a skillet over medium heat, saute the onion and garlic in the oil just until tender. Remove from the heat.
Combine the chopped artichokes, eggs, cheeses, Italian seasoning, parsley, pepper, Worcestershire sauce, and hot pepper sauce in a large bowl. Mix well. Stir in the onion mixture and the dry bread crumbs.
Scoop the mixture into the prepared mini muffin tins, filling almost to the top.
Bake for 15-20 minutes, until firm and golden. Run a knife around the edges and pop each artichoke bite out of the pan. Serve warm. Makes 3 1/2 dozen.
ENJOY!
1 onion, chopped
1 clove garlic, minced
1 Tbsp. olive oil
12 oz. marinated artichokes, drained and chopped
6 eggs, beaten
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
1 cup grated Parmesan cheese
1/2 tsp. dried Italian seasoning
1/4 cup fresh parsley, chopped
1/4 tsp. pepper
1/8 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1/4 cup Italian seasoned dry bread crumbs
Method:
Preheat your oven to 325*. Spray your mini muffin tins well with nonstick spray.
In a skillet over medium heat, saute the onion and garlic in the oil just until tender. Remove from the heat.
Combine the chopped artichokes, eggs, cheeses, Italian seasoning, parsley, pepper, Worcestershire sauce, and hot pepper sauce in a large bowl. Mix well. Stir in the onion mixture and the dry bread crumbs.
Scoop the mixture into the prepared mini muffin tins, filling almost to the top.
Bake for 15-20 minutes, until firm and golden. Run a knife around the edges and pop each artichoke bite out of the pan. Serve warm. Makes 3 1/2 dozen.
ENJOY!
