Artichoke Bites II recipe

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Ingredients

1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
1 onion, chopped
1 clove garlic, peeled and minced
8 eggs, lightly beaten
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
¼ cup snipped fresh parsley
¼ teaspoon ground black pepper
¼ teaspoon Italian-style seasoning
1 dash hot pepper sauce
1 dash Worcestershire sauce
¼ cup dry bread crumbs

Nutrition Info

137.2 calories
carbohydrate: 4.1 g
cholesterol: 112.1 mg
fat: 9.2 g
fiber: 0.7 g
protein: 9.9 g
saturatedFat: 4.6 g
servingSize: -
sodium: 243.9 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 dozen bites

Recipe Note

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

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