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Artichoke Bites
1 jar (6.5 oz.) 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 tsp. ground black pepper
1/4 tsp. Italian-style seasoning
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/4 cup dry bread crumbs
Preheat oven to 325° F (165° C). Lightly grease four 1 3/4" 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" full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm. Yield: 16 servings.
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about!
~Tom Jones and Harvey Schmidt
A new, clean 1-inch paint brush makes a gentle tool for brushing dough with an egg wash or butter before baking. Wash with soap and water after using.
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