Artichoke Bites II

Artichoke Bites II

51
Linda 0

"Warm and flavorful, these cheesy quiche-like appetizers are a popular favorite."

Ingredients 35 m {{adjustedServings}} servings 137 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.
  2. Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
  3. In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions, garlic and dry bread crumbs.
  4. Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.
Tips & Tricks
Artichoke & Spinach Stuffed Shells

Watch Chef John refashion leftover party dip into an easy stuffed-pasta dish.

Artichoke & Spinach Dip Restaurant Style

An amazing dip that’s as good as the original restaurant version.

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Reviews 51

  1. 60 Ratings

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MARYVIP
1/3/2005

Being a Professional caterer for over 25 years, this recipe is actually a staple on my Hors d'oeuvre list for at least the last 15. Customers love these. I did, however, change a few things. I found that processing ingredients was definitely not a good idea- end result is too pasty. I coarse chopped the artichokes and onions, added more hot sauce, and some Italian dressing without the oil. I just use seasoned bread crumbs, eliminating the need for Italian seasoning. Bake in mini muffin pans 350 10 min.

Doug Matthews
6/17/2003

My wife made these yesterday and had the following suggestions - double or even triple the artichoke as the flavor got lost in all the cheese - too many eggs - not enough breadcrumbs - she also plans to bake these in a shallow pan so she can cut them into small squares - I thought they tasted like cheesy scrambled eggs myself

LINDA MCLEAN
1/25/2004

As written I couldn't understand why this recipe would be called artichoke bites using only one jar of artichokes. There seemed to more egg in this then anything else, so I cut the eggs down to four and used four jars of the artichokes. It turned out delicious!