Best Artichoke Bites Recipes

ARTICHOKE DIP BITES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first six ingredients; set aside., Shape dough into twenty-four 1-in. balls. With floured fingers, press onto the bottoms and 1/2 in. up the sides of greased muffin cups., Fill cups with tablespoonfuls of artichoke mixture; sprinkle with mozzarella cheese. Bake until golden brown, 18-22 minutes. Garnish with sliced green onions. Serve warm.

ARTICHOKE BITES I

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
• Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
• In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
• Grease a 9 inch square baking pan and pour in the contents of the bowl.
• Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.

BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
• Drain and rinse the artichokes. Pat them dry.
• In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
• Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
• Place the artichoke bites on the wire rack.
• Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
• Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
• Sprinkle the artichoke bites with parsley before serving with aioli alongside.
• Enjoy!

ARTICHOKE BITES II

Steps:

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

ARTICHOKE BITES

Steps:

• 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.

FETA ARTICHOKE BITES

Steps:

• Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes and place in a large bowl. Stir in the tomatoes, cheeses, onions and reserved marinade. Cover and refrigerate for 1 hour. , Cut baguette into 1/2-in. slices. Spread with artichoke mixture. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until edges of bread are browned. Serve immediately.

SPINACH-ARTICHOKE MINI BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a mini muffin tin lightly with cooking spray.
• Unroll crescent roll dough onto a lightly floured work surface and press into a 8x12-inch rectangle. Cut dough into 24 two-inch squares. Place each square into a muffin cup, gently pressing dough into the bottom and sides.
• Heat olive oil in a 3-quart saucepan over medium heat. Add spinach and garlic; cook and stir until wilted, about 1 minute. Add artichokes, cream cheese, 3/4 of the mozzarella cheese, and Parmesan cheese. Cook and stir until cheeses are melted, about 2 minutes. Stir in pesto, salt, and pepper.
• Push 1 teaspoon of the spinach mixture into each dough square; spread the remaining mozzarella cheese on top.
• Bake in the preheated oven until golden brown, 15 to 17 minutes. Let cool in pan for 5 to 10 minutes before moving mini bites from the tray.

SPINACH ARTICHOKE BITES RECIPE - (4/5)

Steps:

• Heat oven to 375°F. Lightly spray two muffin tins with baking spray. Combine the first six ingredients in a large bowl, stirring well; set aside. Roll the crescent roll dough out (one tube at a time) onto a large work surface. Seal all the perforations together so that you're left with one big piece of dough. Using a knife or pizza slicer, cut the dough into 12 roughly even squares (you'll end up with 24 squares total). Press each of the dough squares into the two muffin tins. Using a teaspoon, fill each cup with the spinach artichoke mixture. If desired, sprinkle each cup with a little shredded mozzarella. Bake for 12 minutes and cool for a couple minutes before serving.

ARTICHOKE-PESTO BITES

Steps:

• Mix 1/2 cup each ricotta, chopped artichoke hearts and pesto with 1/4 cup grated parmesan, and salt and pepper. Spread on focaccia and top with mozzarella. Bake 10 minutes at 375 degrees F.

SPINACH & ARTICHOKE BITES

Steps:

• Preheat oven to 375°F.
• Mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
• Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
• Meantime, thaw mini tart shells for 5-10mins and separate. Place on baking sheet.
• Fill tart shells and bake for 20-30 minutes until bubbling.
• Serve warm or cool.

MINI ARTICHOKE BITES

Steps:

• Preheat oven to 350 degrees. Place sun dried tomatoes into a small bowl and cover with hot water. Let set for 10-15 minutes to rehydrate, then drain and finely chop. Put ½ of the pine nuts in a small non-stick skillet and lightly toast over medium heat for 2-3 minutes, stirring occasionally. Set aside. In a medium bowl, combine egg, milk, olive oil, and Dijon mustard until blended. Add artichoke hearts and sun dried tomatoes. In a large bowl, combine flour, baking powder, seasoned salt, black pepper, cayenne pepper, toasted pine nuts, and Asiago cheese. Add egg mixture and stir just until flour mixture is incorporated. Spoon into greased non-stick mini muffin cups to ¾ full. Sprinkle with untoasted pine nuts and press lightly into batter. Bake for 15-20 minutes or until golden brown. Remove to wire rack to cool. Serve warm or at room temperature.

ARTICHOKE BITES III

Steps:

• In a bowl, mix together the Parmesan cheese and parsley. Set aside.
• In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
• Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.

3 CHEESE ARTICHOKE BITES

Steps:

• In a skillet over medium heat, saute onion and garlic in oil until tender; drain and set aside. Combine artichokes, eggs, cheeses, seasonings, and sauces in a large bowl; mix well. Stir in onion mixture and bread crumbs.
• Fill greased mini muffin cups 2/3 full. Bake at 325 degrees for 15 to 20 minutes, until firm and golden.
• Serve warm, sprinkled with additional parsley, if desired.

CALIFORNIA ARTICHOKE BITES

Steps:

• 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.

SPINACH ARTICHOKE FETA BITES

Steps:

• directions Heat oven to 375 degrees F. Spray 24 mini muffin cups with cooking spray. Make spinach as directed on box. If using dough sheet: Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x8-inch rectangle, firmly pressing perforations and seams to seal. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough. Gently press squares into mini muffin cups and three-fourths of the way up sides. Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of feta cheese to each cup. Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/spinach-artichoke-feta-bites-recipe?CCAID=cknwrdne04944as&s=s0059639955s&mid=2065420&rid=59639955#ixzz3LinhCv3v

SPINACH-ARTICHOKE PASTA BITES

Steps:

• Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain.
• Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined.
• Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta.
• Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.

ARTICHOKE BITES II *

Steps:

• 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.

3-CHEESE ARTICHOKE BITES

Steps:

• In a skillet over medium heat, sauté onion and garlic in oil until tender; drain and set aside. Combine artichokes, eggs, cheeses, seasonings and sauces in a large bowl; mix well. Stir in onion mixture and bread crumbs. Fill greased mini muffin cups 2/3 full. Bake at 325 degrees for 15 to 20 minutes, until firm and golden. Serve warm, sprinkled with additional parsley, if desired.

ARTICHOKE AND PARMESAN BAGEL BITES

Steps:

• Drain artichoke bottoms and chop and also chop up the green onions. Mix all ingedients until well combined. Spread on mini bagels and broil until brown and bubbly. 5-7 minutes.
• *I guessed on the size can of artichokes, I think they only come in one size though.

ARTICHOKE HEART AND RED PEPPER BITES

Steps:

• Preheat the oven to 350 degrees and grease an 8 inch baking dish.
• Drain the artichoke hearts, reserving 2 tablespoons of the oil.
• Drain the roasted peppers and discard the liquid.
• Finely chop the artichoke hearts and peppers and set aside.
• Heat a large skillet over medium heat.
• Add the reserved oil, onion, and garlic.
• Cook for five minutes, or until soft and translucent.
• Remove from the heat and cool slightly.
• Beat the eggs in a large bowl until thick and lemon colored.
• Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture.
• Pour into the prepared pan.
• Bake for 30 minutes, or until pale golden brown.
• Cool for 15 minutes, then cut into one inch squares.
• Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month.
• Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.