| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 113 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 5 grams |
| Calories | 113 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 5 grams |
Reviews
Very good! I love artichoke and I needed a low carbs recipe and this one was intriguing. I followed the directions and it came out great. Next time a little more salt and I will use the mini muffin tins.
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.
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!!
I have not had artichokes in years.I loved this recipe,and it was so easy to make,and will be made often.
Very good and very easy! Everyone really enjoyed it!
These came out nicely with minimal preparation, however, I would suggest using a very small clove of garlic or perhaps even minced instead of fresh as the flavor was a little overpowering, even for someone who really enjoys garlic.
These things were sooo good!! I could have eaten all of them in one sitting! 🙂 Perfect for a brunch or appetizer.
Enjoy!
Enjoy!
These are great little appetizers and relatively easy and quick to put together. My boyfriend loved them and practically ate them all. I was looking for something new and different to use artichokes in and I think I found the perfect recipe.
This recipie had a lot of ingrediants that my husband likes, so I made them during Christmas time entertaining. They were a big hit with everyone!
I neglected to rinse the hearts, but other than that it was a wonderfully delightful side.