Ingredients
- 1 slice whole wheat bread, crusts removed
- 1/4 teaspoon dried oregano leaves
- 1 (6-ounce) jar oil-marinated artichoke hearts, drained, rinsed, and chopped
- 1/3 cup freshly grated Parmesan (about 1 1/4 ounce)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon extra-virgin olive oil
- 1/2 small onion, chopped
- 1 clove garlic, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 3 large eggs
Directions
Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.
Copyright 2004 Television Food Network, G.P. All rights reserved.
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By ozzyandharriet_...
Westport, 45
on July 25, 2009
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I've made these several times and they've always been a hit. They're different each time depending on what I have available but always good. Changes I like: 14oz jar of unrinsed marinated artichokes (more of them plus more flavor. Use slice of good italian bread. minimuffin tins make it a better portion and makes it go a little further because these babies always disappear quickly.
By veggiegirl28
on February 24, 2008
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I've made this several times now and I always get rave reviews wherever I take it! However, last time I made this I had to make a couple minor adaptations based on the ingredients I had on hand. As a result, I (accidentally landed on the final version I will use going forward: used stale bread and soaked in egg mixture before mixing in with artichokes(soaked up ingredients much better, cut the bread into 1/4 inch pieces, added a pkg froz chopped spinach instead of parsley, and kicked up the red pepper flakes and salt just a bit. Also used the suggestion of baking in mini muffin tin. Perfect!!
By chris0524_9624374
N. Bellmore, NY
on February 17, 2008
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I have not had artichokes in years.I loved this recipe,and it was so easy to make,and will be made often.
Read all 17 reviews