Artichoke Bites II

I found this recipe on allrecipes years ago and have been making ever since. Great as an appetizer or as a breakfast bite. Once I didn’t have artichokes so i used sundried tomatoes and were just as amazing . Now I do half artichokes half sun dried tomatoes. I dont use the garlic as just doesnt agree with me.

Tasted a lot like quiche. I was looking for something different. I might make again with slight adjustments.

Use more artichoke , less egg4-6, add fresh herb , more hot sauce sriracha or cayenne, use mini muffin tins or greased casserole to cut into squares.

At the suggestion of some of the other comments I used less eggs (5). Turned out great.

I first used this recipe ten years ago; for a work potluck. They were a smash and have been ever since! I vary the different types of cheeses I use each time, and a food processor really blends the ingredients (and the flavors) well. I also add dill in the mix. Don’t be afraid to extend the baking time until they’re golden brown. (They reheat pretty well, too)! Thanks, for this yummy recipe, Linda!

I made exactly as directed. Delicious. I had many requests for the recipe. I added the artichokes at the end of the recipe, and pulsed my blender so that they were not pureed. I also let the mixture sit for 10 minutes to let the bread crumbs absorb the moisture. They turned out perfectly (I did have to let them bake a little longer than specified)

A recipe you can’t ruin if you try. I was in such a rush when I put this together that I didn’t follow directions well. I processed the onion and garlic without cooking and then put them in the pan with artichoke to cook down. Then I processed everything together. Well, they still turned out. I used another re-viewer’s idea and made them into mini muffin size. They were a bit difficult to get out of the pan even though I had greased them. Be careful not to add too much pepper because these are a mild flavor and pepper will overpower easily. It might be nice to chop olives or roasted red pepper to add to these.

Needs a crust! Line your muffin tins with pie dough or something. Makes WAY more than it says it will. Half it and you will be fine.

These aren’t bad, although a bit greasy. If you let them cool slightly, it reabsorbs a bit so you don’t have to think about it. I don’t have mini muffin cups and just wanted to try the recipe, so I just used regular muffin cups. I agree that mini would be better, but the taste is still good. I halved the eggs and doubled the artichokes and didn’t process; just rough chopped. I’ll try processing next time. Thanks for the recipe.

This is a great recipe and I have made it several times now – it works well as written up, but it is also very easy to “play around” with.

I brought these to a pot luck and they were everyone’s favorite. They were very convenient in size and had a great taste. I did have to cook them longer than 20 minutes instead of the recommended 15. You can judge this by how well the egg is cooked.

I doubled the amt of artichoke hearts and halved the eggs and it was STILL too eggy. I won’t make this again.

I made these in my mini-muffin pan. I didnt put all the garlic called for, but I think I should have. Used 4 eggs, halved all the amounts of cheese, and added about a tablespoon more bread crumbs. I liked to taste the artichoke so I tried not to puree the art. too much. I might add spinach as well as more garlic next time. Bytheway, they taste better after sitting for a few hours/a day at room temp. Good recipe!

These did not do well with my crowd. They were okay, but the store-bought quiches were more popular, which rarely happens to me. I have a lot left over and I don’t think they will be eaten. I may try it again with more artichokes, but I’m not sure. Sorry.

These turn out like mini quiches. I’ve had mixed reviews on them, but if you like artichoke hearts and you like quiche, you should enjoy them. My hubby doesn’t care for them, but my brother and I like them.

I made this for a baby shower and many women asked for the recipe. I only prepared 1/2 of the mix and more was requested during the shower. I added 1 more can of artichoke hearts, used mozzarella cheese instead of swiss and I blended everything in the blender. YUM. will definately make it again.

I really love artichoke so i thought i would try this out. I like them but i did think that they were too eggy, im also not a big egg fan either. so next time i make these i am going to put just half the eggs this recipe calls for. thank you for the share!

Read the reviews… changed some things before making the for the first time: let the onion/garlic cook on medium for 10 mins or so to reduce the liquid a bit, used Mozz instead of Swiss, used a 1/4 cup total of both fresh parsley and basil, used italian seasoned bread crumbs & omitted italian seasoning, was generous with the worcestershire & hot sauce, and chopped all ingredients in a food processor, including the artichoke hearts. I was not aiming for a perfectly smooth mixture, and this worked well. I cooked them in mini muffin trays @ 350 degrees for 10 minutes. They weren’t browned, but 10 minutes gave the perfect quiche like consistency. I got a lot of compliments on these and will definitely make them the same way again. Thanks for the recipe. 🙂

Good recipe but I think mixing until smooth killed some of the flavor. Next time I will just blend well and see how it goes

Great recipe. No need to use more than 6 eggs. One 14.5 oz can artichokes, drained–they would get too lost if the quanity was less. I agree with previous reviews, don’t process.

I made these for my 20-th high school reunion. When I walked into the dining room, all the girls were oohing and ahhing over them. So good, I ate some leftovers for breakfast! Will definitly make these again!