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!


★★★★★ 1 vote

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
  • 4
    large eggs, beaten lightly
  • 1/4 c
    fine fresh bread crumbs
  • 2-3
    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

How to Make California Artichoke Bites


  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.
  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.
  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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