Artichoke Bites Recipe - Cooking Index
Artichoke Bites Recipe - Cooking Index
| Nonstick cooking spray | ||
| Cornmeal | ||
| 1 1/8 lbs | Frozen artichoke hearts* | |
| 1/2 cup | Chopped onion | |
| 1 1/2 tablespoons | Minced garlic | |
| 2 tablespoons | Butter | |
| 6 | Eggs - slightly beaten | |
| 3/4 lb | Monterey jack cheese, shredded | |
| 3/8 cup | Cornmeal | |
| 2 tablespoons | White wine Worcestershire sauce | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Dried thyme - crushed | |
| 1/2 teaspoon | Dried oregano - crushed | |
| Grated parmesan cheese |
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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