The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
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Reviewed: Dec. 13, 2008
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.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Dec. 8, 2008
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.
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Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Oct. 8, 2008
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.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.02 star rating.
Reviewed: May 18, 2008
I doubled the amt of artichoke hearts and halved the eggs and it was STILL too eggy. I won't make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Mar. 1, 2008
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!
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Cooking Level: Intermediate

Home Town: Naples, Campania, Italy
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.02 star rating.
Reviewed: Dec. 14, 2007
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.
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Cooking Level: Expert

Home Town: Saint Charles, Illinois, USA
Living In: Klamath Falls, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Sep. 28, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Feb. 27, 2007
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Feb. 14, 2007
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!
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Cooking Level: Intermediate

Home Town: Pawtucket, Rhode Island, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Dec. 24, 2006
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. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Oct. 8, 2006
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
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Cooking Level: Beginning

Living In: Eagle River, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Oct. 2, 2006
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.
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Cooking Level: Expert

Home Town: Knob Noster, Missouri, USA
Living In: Glendale, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Sep. 16, 2006
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Mar. 18, 2006
I use this recipe quite often for holiday catering events. Rather than using a food processor, I keep the ingredients rather chunky. I substitute mozzarella for the swiss cheese; otherwise there are just too many flavors going on. Good base recipe.
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Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Dec. 15, 2005
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Nov. 5, 2005
Everyone loved these. I added freshly roasted green chilis.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Jul. 9, 2005
I brought these to a pot luck and they disappeared so fast I didn't even get to try one!
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Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Jun. 9, 2005
Hubby loved them. Plan on making them at his Birthday party this weekend.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Jan. 17, 2005
Pretty good, our guests liked so much they wanted the recipe. I made a few changes by using 6 eggs, and instead of swiss I used mozzerella (couldn't find swiss already shredded!). I also used Italian bread crumbs instead of seasonings w/ plain, and used granulated garlic powder. If you don't like the aftertaste of marinated artichoke hearts, you can use a regular can and saute the onions w/ butter. Turned out great!
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Cooking Level: Expert

Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Jan. 3, 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.
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