"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Artichoke Bites II Recipe

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This recipe for Artichoke Bites II, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stasia Renfrow
Added: Monday, October 18, 2004

Category:
Category:

Ingredients:  
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
1/4 cup snipped fresh parsley
1/4 teaspoon ground black pepper
1/4 teaspoon Italian-style seasoning
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/4 cup dry bread crumbs

Directions:
Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.
Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
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.
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.

Number Of Servings:
Number Of Servings:
4 dozen bites
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Warm and flavorful, these cheesy quiche-like appetizers are a popular favorite.

 

 

 

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