california artichoke bites
(1 rating)
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!
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(1 rating)
yield
18 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For california artichoke bites
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2 jar(7½ ounces each) artichoke hearts in oil
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3/4 cchopped onion
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1 clovegarlic, minced
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1 tsporegano, dried
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4large eggs, beaten lightly
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1/4 cfine fresh bread crumbs
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2-3drops green tobasco, if desired, use more or less
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1/2 tspfine sea salt or more to taste
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freshly ground black pepper, to taste
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2 cshredded cheddar cheese (5 ounces)
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2 Tbspchopped fresh parsley
- TOPPING:
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1/2 cshredded cheddar cheese
How To Make california artichoke bites
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1Preheat 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.
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2In 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.
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3Bake 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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Categories & Tags for California Artichoke Bites:
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