Rating: 4.03 stars
63 Ratings
  • 5 star values: 25
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 3

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

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Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
16
Yield:
4 dozen bites
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.

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  • 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.

Nutrition Facts

137 calories; protein 9.9g; carbohydrates 4.1g; fat 9.2g; cholesterol 112.1mg; sodium 243.9mg. Full Nutrition
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Reviews (61)

Most helpful positive review

Rating: 5 stars
01/04/2005
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. Read More
(57)

Most helpful critical review

Rating: 3 stars
06/17/2003
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 Read More
(35)
63 Ratings
  • 5 star values: 25
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
01/03/2005
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. Read More
(57)
Rating: 3 stars
06/17/2003
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 Read More
(35)
Rating: 4 stars
01/25/2004
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! Read More
(23)
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Rating: 5 stars
06/23/2006
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. Read More
(19)
Rating: 4 stars
01/25/2004
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 Read More
(17)
Rating: 4 stars
12/09/2002
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. Read More
(12)
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Rating: 5 stars
07/25/2003
I thought these little tidbits were awesome! I would definitely reccomend the mini muffin pans because the regular size is awkward. I also used italian seasoned bread crumbs which I think added abit to the flavor. They were fabulous though--this recipe goes into the VAULT! Read More
(8)
Rating: 4 stars
12/07/2003
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. Read More
(8)
Rating: 5 stars
01/25/2004
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!!!! Read More
(8)