CALIFORNIA ARTICHOKE BITES

California Artichoke Bites image

Provided by Kathie Carr

Time 30m

Number Of Ingredients 13

2 jar(s) (7½ ounces each) artichoke hearts in oil
3/4 c chopped onion
1 clove garlic, minced
1 tsp oregano, dried
4 large eggs, beaten lightly
1/4 c fine fresh bread crumbs
2-3 drops green tobasco, if desired, use more or less
1/2 tsp fine sea salt or more to taste
freshly ground black pepper, to taste
2 c shredded cheddar cheese (5 ounces)
2 Tbsp chopped fresh parsley
TOPPING:
1/2 c shredded cheddar cheese

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.