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california artichoke bites

(1 rating)
kathiecc avatar
Recipe by
Kathie Carr
@kathiecc
North Liberty, IN

This is another recipe from my friend who used to be a chef in Monterey, CA. We all loved artichokes and these were so good!

(1 rating)
yield 18 serving(s)
prep time 15 Min
cook time 15 Min

Ingredients For california artichoke bites

  • 2 jar
    (7½ ounces each) artichoke hearts in oil
  • 3/4 c
    chopped onion
  • 1 clove
    garlic, minced
  • 1 tsp
    oregano, dried
  • 4
    large eggs, beaten lightly
  • 1/4 c
    fine fresh bread crumbs
  • 2-3
    drops green tobasco, if desired, use more or less
  • 1/2 tsp
    fine sea salt or more to taste
  • freshly ground black pepper, to taste
  • 2 c
    shredded cheddar cheese (5 ounces)
  • 2 Tbsp
    chopped fresh parsley
  • TOPPING:
  • 1/2 c
    shredded cheddar cheese

How To Make california artichoke bites

  • 1
    Preheat oven to 325 degrees. Drain the marinade from one jar of artichokes into a sauté pan and reserve the marinade from the other jar. Add the onion, garlic, and oregano to the sauté pan and sauté until softened but not browned, about 5 minutes. If all of the liquid has evaporated, add 2 tablespoons of the reserved marinade. (The remaining marinade may be discarded.) Remove the sauté pan from the heat, and let cool slightly. Chop the artichokes.
  • 2
    In a large bowl, combine the artichokes, eggs, bread crumbs, Green Tabasco, salt, and pepper. Add the 2 cups cheddar, parsley, and cooled onion-garlic mixture. Mix thoroughly but gently. Coat an 18-cup, shallow, mini muffin pan with vegetable oil spray and divide the artichoke mixture evenly between the cups. Top the artichoke mixture with the remaining ½ cup cheese.
  • 3
    Bake at 325 degrees for about 18 minutes for the muffin pan. The mini-frittatas should be puffed and golden. If needed, broil for a minute or two to lightly brown the cheese topping. To serve, simply remove from the muffin cups, and arrange on a platter. Can be served warm or at room temperature.
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