california artichoke bites

Name: California Artichoke Bites
Prep time: 15 min
Cook time: 15 min
Yield: 18
Ingredients: 2 jar(s) (7½ ounces each) artichoke hearts in oil; 3/4 cup(s) chopped onion; 1 clove(s) garlic, minced; 1 teaspoon(s) oregano, dried; 4 - large eggs, beaten lightly; 1/4 cup(s) fine fresh bread crumbs; 2-3 - drops green tobasco, if desired, use more or less; 1/2 teaspoon(s) fine sea salt or more to taste; - freshly ground black pepper, to taste; 2 cup(s) shredded cheddar cheese (5 ounces); 2 tablespoon(s) chopped fresh parsley; ## TOPPING:; 1/2 cup(s) shredded cheddar cheese

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Kathie Carr

North Liberty, IN

Updated on Feb 26, 2012

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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prep time 15 Min

cook time 15 Min

method ---

yield 18 serving(s)

Ingredients

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

How To Make california artichoke bites

Step 1

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.

Step 2

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.
Step 3

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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