Artichoke Bites
Source of Recipe
Treva Key @ Familycooking
Recipe Introduction
Servings: 24
Recipe Link: List of Ingredients
Nonstick spray coating
Cornmeal
9 ounce frozen artichokes
1/4 cup chopped onion
1 clove garlic -- minced
1 tbsp margarine
3 large eggs -- lightly beaten
1 1/2 cups shredded Monterey Jack cheese -- (6 ounces)
3 tbsp cornmeal
1 tbsp white wine Worcestershire sauce
1/4 tsp salt
1/4 tsp dried thyme -- crushed
1/4 tsp dried oregano -- crushed
Freshly grated Parmesan cheese for sprinklingRecipe
Preheat oven to 325 degrees. Spray twenty-four 1 3/4-inch muffin cups with nonstick spray. Sprinkle each with cornmeal; set aside.
Cook artichokes according to package directions; drain. Chop and set aside. In a large skillet, cook onion and garlic in margarine or butter till onion is tender but not brown. Remove from heat; stir in chopped artichokes. Combine eggs, shredded
cheese, 3 tablespoons cornmeal, white wine Worcestershire sauce, salt, thyme, oregano and artichoke mixture. Spoon into prepared muffin cups till slightly mounded. Sprinkle with Parmesan cheese. Bake for 12 to 14 minutes or till edges are lightly brown. (Centers may still be slightly soft). Remove from pan. Serve warm.
|
|
member logon
