California Artichoke Bites

Kathie Carr


This is another recipe from my friend who used to be a chef in Monterey, CA.

We all loved artichokes and these were so good!

pinch tips: How to Grate Cheese for Easy Clean Up





15 Min


15 Min


2 jar(s)
(7½ ounces each) artichoke hearts in oil
3/4 c
chopped onion
1 clove
garlic, minced
1 tsp
oregano, dried
large eggs, beaten lightly
1/4 c
fine fresh bread crumbs
drops green tobasco, if desired, use more or less
1/2 tsp
fine sea salt or more to taste
freshly ground black pepper, to taste
2 c
shredded cheddar cheese (5 ounces)
2 Tbsp
chopped fresh parsley


1/2 c
shredded cheddar cheese

Directions Step-By-Step

Preheat oven to 325 degrees. Drain the marinade from one jar of artichokes into a sauté pan and reserve the marinade from the other jar. Add the onion, garlic, and oregano to the sauté pan and sauté until softened but not browned, about 5 minutes. If all of the liquid has evaporated, add 2 tablespoons of the reserved marinade. (The remaining marinade may be discarded.) Remove the sauté pan from the heat, and let cool slightly. Chop the artichokes.
In a large bowl, combine the artichokes, eggs, bread crumbs, Green Tabasco, salt, and pepper. Add the 2 cups cheddar, parsley, and cooled onion-garlic mixture. Mix thoroughly but gently.

Coat an 18-cup, shallow, mini muffin pan with vegetable oil spray and divide the artichoke mixture evenly between the cups. Top the artichoke mixture with the remaining ½ cup cheese.
Bake at 325 degrees for about 18 minutes for the muffin pan. The mini-frittatas should be puffed and golden. If needed, broil for a minute or two to lightly brown the cheese topping. To serve, simply remove from the muffin cups, and arrange on a platter. Can be served warm or at room temperature.

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