Cheesy Artichoke Bites

Cheesy Artichoke Bites
These lil’ darlings have been one of the most requested party foods in my house for years! If you’ve never tried artichokes before, these yummies are the perfect introduction to this delicious and quite versatile veggie.

Yield: 36 to 48 (depending on diameter of muffin cups)
  • Olive oil spray (or use an oil sprayer like the “Misto”)
  • Gluten-free or whole wheat breadcrumbs or cornmeal
Egg Mixture
  • 6 eggs, lightly beaten
  • 1 1/2 cups shredded mozzarella cheese (regular or part-skim)
  • 1 1/2 cups shredded cheddar cheese (regular or reduced fat)
  • 1/4 cup + 2 tablespoons gluten-free or whole wheat breadcrumbs or cornmeal
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Cayenne to taste
Artichoke Mixture
  • 2 (9 ounce) packages frozen artichokes (do not use marinated from the jar)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Freshly grated Parmesan cheese
  1. Preheat oven to 325 degrees F. Lightly coat mini muffin pans with olive oil spray. Sprinkle with breadcrumbs or cornmeal, turning pans to coat evenly. Shake out excess.
  2. In a large bowl, combine all egg mixture ingredients.
  3. Steam or boil artichokes for 5 to 7 minutes or until soft; drain well and chop.
  4. In a medium skillet, heat oil over medium-high setting until hot. Sauté onion and garlic for about 5 minutes until softened and lightly browned. Remove from heat; stir in chopped artichokes.
  5. Add artichoke mixture to egg mixture, combining well. Spoon mixture into prepared mini muffin cups. (filling about 2/3 full) Lightly sprinkle each with freshly grated Parmesan cheese.
  6. Bake for about 12 minutes or until lightly browned. (Centers may be a bit soft.) Let cool for 5 minutes. With a sharp knife, remove from pan. Serve warm.
MPM Mini-Bites
Make Ahead and Storage Tips: can be made up to 4 days ahead; cover and refrigerate until serving time. May also be frozen for up to 4 months. Reheat at 325 degrees F for about 10 minutes or until hot.

This recipe adapts well to other seasonings, so feel free to get creative!

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