ARTICHOKE BITES II
Warm and flavorful, these cheesy quiche-like appetizers are a popular favorite.
Provided by Linda
Categories Appetizers and Snacks Tapas
Time 35m
Yield 16
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 4.1 g, Cholesterol 112.1 mg, Fat 9.2 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 4.6 g, Sodium 243.9 mg, Sugar 0.8 g
ARTICHOKE BITES I
I love this appetizer either hot or cold. If you love artichokes and cheese, you should enjoy this recipe.
Provided by PEG13
Categories Appetizers and Snacks Tapas
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
- Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
- In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
- Grease a 9 inch square baking pan and pour in the contents of the bowl.
- Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 4.6 g, Cholesterol 86.1 mg, Fat 14.1 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 6.3 g, Sodium 337.2 mg, Sugar 0.6 g
ROASTED BABY ARTICHOKES
Steps:
- Preheat the oven to 400 degrees F.
- Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
- Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
- To serve, top with the cheese and garnish with the parsley.
ARTICHOKE NIBBLES
"My mother-in-law gave me the recipe for these cheesy appetizers when I married her son 5 years ago, and I've been making them for special occasions ever since," relates Karen Brown of Trenton, Michigan.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat; set aside. In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture., Pour into a greased 11x7-in. baking dish. Bake, uncovered, until a thermometer reads 160°, 25-30 minutes. Cool for 10-15 minutes before cutting. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 105mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY
Here's what you need: panko bread crumbs, vegetarian parmesan cheese, salted butter, canned artichoke heart, fresh parsley, mayonnaise, olive oil, garlic, lemon juice, salt, fresh parsley
Provided by Merle O'Neal
Categories Snacks
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
- Drain and rinse the artichokes. Pat them dry.
- In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
- Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
- Place the artichoke bites on the wire rack.
- Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
- Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
- Sprinkle the artichoke bites with parsley before serving with aioli alongside.
- Enjoy!
Nutrition Facts : Calories 734 calories, Carbohydrate 31 grams, Fat 64 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams
ARTICHOKE DIP BITES
Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can't get enough of the yummy baked bread cups and creamy filling. -Nikkole Vanyo, West Fargo, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine the first six ingredients; set aside., Shape dough into twenty-four 1-in. balls. With floured fingers, press onto the bottoms and 1/2 in. up the sides of greased muffin cups., Fill cups with tablespoonfuls of artichoke mixture; sprinkle with mozzarella cheese. Bake until golden brown, 18-22 minutes. Garnish with sliced green onions. Serve warm.
Nutrition Facts : Calories 122 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 224mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ARTICHOKE BITES
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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.
MINI ARTICHOKE BITES
Make and share this Mini Artichoke Bites recipe from Food.com.
Provided by LoriDe
Categories Breads
Time 50m
Yield 48 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Place sun dried tomatoes into a small bowl and cover with hot water. Let set for 10-15 minutes to rehydrate, then drain and finely chop. Put ½ of the pine nuts in a small non-stick skillet and lightly toast over medium heat for 2-3 minutes, stirring occasionally. Set aside. In a medium bowl, combine egg, milk, olive oil, and Dijon mustard until blended. Add artichoke hearts and sun dried tomatoes. In a large bowl, combine flour, baking powder, seasoned salt, black pepper, cayenne pepper, toasted pine nuts, and Asiago cheese. Add egg mixture and stir just until flour mixture is incorporated. Spoon into greased non-stick mini muffin cups to ¾ full. Sprinkle with untoasted pine nuts and press lightly into batter. Bake for 15-20 minutes or until golden brown. Remove to wire rack to cool. Serve warm or at room temperature.
3 CHEESE ARTICHOKE BITES
Mini appetizers filled with Cheddar, Parmesan and mozzarella cheese... scrumptious!!! Artichoke awesome-ness
Provided by College Girl
Categories Cheese
Time 30m
Yield 3-4 dozen, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, saute onion and garlic in oil until tender; drain and set aside. Combine artichokes, eggs, cheeses, seasonings, and sauces in a large bowl; mix well. Stir in onion mixture and bread crumbs.
- Fill greased mini muffin cups 2/3 full. Bake at 325 degrees for 15 to 20 minutes, until firm and golden.
- Serve warm, sprinkled with additional parsley, if desired.
Nutrition Facts : Calories 267.2, Fat 17.1, SaturatedFat 8.5, Cholesterol 176.4, Sodium 518, Carbohydrate 10.9, Fiber 4.5, Sugar 1.8, Protein 18.2
CHEDDAR ARTICHOKE QUICHE CUPS
Santa himself couldn't resist sampling these savory bites chockfull of artichokes, onions and cheese. They're at the top of my family's list for every holiday gathering. And whether I serve them hot or cold, there are never any left!
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. , In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture., Fill miniature muffin cups three-fourths full. Bake at 325° until set, 15-17 minutes. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 66 calories, Fat 5g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 108mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
ARTICHOKE BITES
Make and share this Artichoke Bites recipe from Food.com.
Provided by icetea
Categories Cheese
Time 30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 133.9, Fat 8.6, SaturatedFat 4.6, Cholesterol 124.9, Sodium 212.2, Carbohydrate 4.2, Fiber 0.8, Sugar 0.9, Protein 9.9
ARTICHOKE BITES III
These taste fabulous and are best when served slightly chilled. Serve on a platter over a bed of flat leaf parsley for an attractive presentation.
Provided by Kimber
Categories Appetizers and Snacks Tapas
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- In a bowl, mix together the Parmesan cheese and parsley. Set aside.
- In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
- Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 2.1 g, Cholesterol 10.7 mg, Fat 4.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 137.1 mg, Sugar 0.1 g
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