Artichoke Bites II Recipe -
Artichoke Bites II Recipe
  • READY IN 35 mins

Artichoke Bites II

Recipe by  

"Warm and flavorful, these cheesy quiche-like appetizers are a popular favorite."

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Ingredients Edit and Save

Original recipe makes 4 dozen bites Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.
  2. Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2005

Being a Professional caterer for over 25 years, this recipe is actually a staple on my Hors d'oeuvre list for at least the last 15. Customers love these. I did, however, change a few things. I found that processing ingredients was definitely not a good idea- end result is too pasty. I coarse chopped the artichokes and onions, added more hot sauce, and some Italian dressing without the oil. I just use seasoned bread crumbs, eliminating the need for Italian seasoning. Bake in mini muffin pans 350 10 min.

Most Helpful Critical Review
Jun 17, 2003

My wife made these yesterday and had the following suggestions - double or even triple the artichoke as the flavor got lost in all the cheese - too many eggs - not enough breadcrumbs - she also plans to bake these in a shallow pan so she can cut them into small squares - I thought they tasted like cheesy scrambled eggs myself

Jan 25, 2004

As written I couldn't understand why this recipe would be called artichoke bites using only one jar of artichokes. There seemed to more egg in this then anything else, so I cut the eggs down to four and used four jars of the artichokes. It turned out delicious!

Jun 23, 2006

The changes I made to this recipe made a fantastic app. I sauteed the onion and garlic in butter, only used 4 eggs, and added 3/4 cup mayo. I did not use blender, I hand mixed it. This gave them great texture. My second batch I added 2 T. pesto. This was also fantastic.

Jan 25, 2004

Made this twice, both times bring it to work to share. The first time I followed the recipe as stated, the 2nd time I added about a 2tsp or more of Hot sauce and worcestershire. Also upped the Italian seasonings to 2 tsps. Cut back on the onions and left the Artichoke pices much bigger. Hands down, the second go around won their hearts and stomachs!! GP

Dec 09, 2002

This is a great appetizer for a party. I made these a few days in advance and froze them. I heated them for 20 minutes in a 350 degree oven. Everyone loved them - even guys who don't usually like artichokes! I also made the same recipe with 1/2 browned bulk sausage (in place of the artichokes) and used 2 cups shredded cheddar cheese instead of a cup of the 3 cheeses. They were excellent. Definitely use mini muffin pans for bite size appetizers.

Jan 25, 2004

This was a total hit with my bunco Group!I made a few changes though.... I added finely chopped water chestnuts and bacon pieces. I waited until the very end to add the artichokes so they would be a little more chunky. I thouhgt the 8 eggs was the perfect amount. The recipe made a large amount of servings but they were consumed quickly! This one is a winner!!!!

Dec 07, 2003

Everyone loved these at Thanksgiving. Making them again, I'd double the artichokes and half the cheese – I thought they were a little greasy and not artichoke-y enough. But they're a great base.


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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