California Artichoke Bites Recipes

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ARTICHOKE DIP BITES



Artichoke Dip Bites image

Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can't get enough of the yummy baked bread cups and creamy filling. -Nikkole Vanyo, West Fargo, North Dakota

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons canned chopped green chilies
1 garlic clove, minced
1 loaf (1 pound) frozen bread dough, thawed
1 cup shredded part-skim mozzarella cheese
Thinly sliced green onions

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.

Nutrition Facts : Calories 122 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 224mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

ARTICHOKE DIP BITES



Artichoke Dip Bites image

These hot and bubbly, creamy, cheesy Artichoke Dip Bites cocooned in soft puff pastry are the best way to eat your favorite dip and sooo crazy delicious everyone will beg you for the recipe! These Bites boast three types of cheese - cream cheese, mozzarella and Parmesan, both mayonnaise and sour cream, green chiles for a tang and hand picked seasonings for maximum flavor. They are destined to become one of your favorite appetizers of all time and you don't even have to turn on the stove!

Provided by Jen

Time 45m

Number Of Ingredients 14

1 package puff pastry (2 sheets, 17.3 oz) (thawed according to directions)
1 14 oz. can artichoke hearts (in water) (rinsed, drained and chopped)
4 oz. Cream Cheese (softened)
1/4 cup mayonnaise
1/4 cup sour cream
1 cup freshly grated mozzarella cheese (divided)
1/4 cup grated Parmesan cheese
2 tablespoons canned mild chopped green chilies
1 teaspoon garlic powder
1/2 tsp EACH onion powder, ground cumin, dried parsley
1/4 tsp EACH paprika, pepper, salt
pinch-1/8 teaspoon cayenne pepper
bacon
parsley

Steps:

  • Mix together all of the Artichoke Dip ingredients in a medium bowl, using only 1/2 cup mozzarella. Set aside.
  • Preheat oven to 400 degrees F. Lightly spray two 24-count mini muffin pans with nonstick cooking spray. Set aside.
  • Unfold thawed pastries onto a lightly floured surface. Cut each pastry sheet into 36 squares for a total of 72 squares using your pizza cutter. To cut each sheet into 36 squares, cut each sheet in thirds along fold lines, then each third in half. Finally, cut six even rows.
  • Add two dough squares perpendicular to each other in 36 muffin cups as illustrated in above photo, pressing down in the center to create an indent for filling. (Note, they will only fill half of the second muffin pan).
  • Fill each dough cup with 1 tablespoon Artichoke Dip. Top dough cups evenly with remaining 1/2 cup mozzarella cheese.
  • Bake at 400 for 15 minutes, or until cheese is melted and turning golden. Wait 5 minutes before removing from muffin tin. Garnish with parsley and bacon if desired.

ARTICHOKE BITES II



Artichoke Bites II image

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

Provided by Linda

Categories     Appetizers and Snacks     Tapas

Time 35m

Yield 16

Number Of Ingredients 13

1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
1 onion, chopped
1 clove garlic, peeled and minced
8 eggs, lightly beaten
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
¼ cup snipped fresh parsley
¼ teaspoon ground black pepper
¼ teaspoon Italian-style seasoning
1 dash hot pepper sauce
1 dash Worcestershire sauce
¼ cup dry bread crumbs

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.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 4.1 g, Cholesterol 112.1 mg, Fat 9.2 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 4.6 g, Sodium 243.9 mg, Sugar 0.8 g

ARTICHOKE BITES I



Artichoke Bites I image

I love this appetizer either hot or cold. If you love artichokes and cheese, you should enjoy this recipe.

Provided by PEG13

Categories     Appetizers and Snacks     Tapas

Time 50m

Yield 12

Number Of Ingredients 11

2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 small onion, chopped
1 clove garlic, minced
4 eggs, beaten
¼ cup fine dry bread crumbs
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon dried oregano
⅛ teaspoon hot pepper sauce
2 cups shredded sharp Cheddar cheese
2 tablespoons finely minced fresh parsley

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.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 4.6 g, Cholesterol 86.1 mg, Fat 14.1 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 6.3 g, Sodium 337.2 mg, Sugar 0.6 g

FETA ARTICHOKE BITES



Feta Artichoke Bites image

You can prepare the flavorful topping for this appetizer ahead of time. Then spread onto slices of bread and broil for a fast, festive snack.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 12 servings.

Number Of Ingredients 6

1 jar (7-1/2 ounces) marinated artichoke hearts
1 cup diced seeded tomatoes
1 cup (4 ounces) crumbled feta cheese
1/3 cup grated Parmesan cheese
2 green onions, thinly sliced
1 loaf sourdough baguette (about 20 inches long)

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.

Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY



Baked Artichoke Bites With Garlic Aioli Recipe by Tasty image

Here's what you need: panko bread crumbs, vegetarian parmesan cheese, salted butter, canned artichoke heart, fresh parsley, mayonnaise, olive oil, garlic, lemon juice, salt, fresh parsley

Provided by Merle O'Neal

Categories     Snacks

Yield 4 servings

Number Of Ingredients 11

1 cup panko bread crumbs
½ cup vegetarian parmesan cheese
½ cup salted butter, 1 stick, melted
15 oz canned artichoke heart, 2 cans, drained, rinsed, and patted dry
fresh parsley, chopped, for serving
½ cup mayonnaise
2 tablespoons olive oil
1 teaspoon garlic, minced
1 tablespoon lemon juice
¼ teaspoon salt
¼ cup fresh parsley, chopped

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!

Nutrition Facts : Calories 734 calories, Carbohydrate 31 grams, Fat 64 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams

ARTICHOKE BITES



Artichoke Bites image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 11

1 slice whole wheat bread, crusts removed
1/4 teaspoon dried oregano leaves
1 (6-ounce) jar oil-marinated artichoke hearts, drained, rinsed, and chopped
1/3 cup freshly grated Parmesan (about 1 1/4 ounce)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, chopped
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
3 large eggs

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.

ARTICHOKE-PESTO BITES



Artichoke-Pesto Bites image

Provided by Food Network Kitchen

Time 15m

Yield 4

Number Of Ingredients 0

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.

MINI ARTICHOKE BITES



Mini Artichoke Bites image

Make and share this Mini Artichoke Bites recipe from Food.com.

Provided by LoriDe

Categories     Breads

Time 50m

Yield 48 serving(s)

Number Of Ingredients 14

1/3 cup sun-dried tomato
1/3 cup hot water
3 ounces pine nuts
1 egg, beaten
1 cup milk
1/4 cup olive oil
4 tablespoons Dijon mustard
14 ounces artichoke hearts, drained and finely chopped
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper, ground
1 cup asiago cheese, shredded

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.

3 CHEESE ARTICHOKE BITES



3 Cheese Artichoke Bites image

Mini appetizers filled with Cheddar, Parmesan and mozzarella cheese... scrumptious!!! Artichoke awesome-ness

Provided by College Girl

Categories     Cheese

Time 30m

Yield 3-4 dozen, 8-12 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 garlic clove, minced
1 tablespoon oil
2 (6 1/2 ounce) jars marinated artichokes, drained and chopped
6 eggs, beaten
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, grated
1/2 teaspoon italian seasoning
1/4 cup fresh parsley, chopped
1/4 teaspoon pepper
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/4 cup Italian seasoned breadcrumbs
additional fresh parsley, chopped

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.

Nutrition Facts : Calories 267.2, Fat 17.1, SaturatedFat 8.5, Cholesterol 176.4, Sodium 518, Carbohydrate 10.9, Fiber 4.5, Sugar 1.8, Protein 18.2

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Top Asked Questions

How long to bake artichoke dip bites?
Fill each dough cup with 1 tablespoon Artichoke Dip and top evenly with ½ cup mozzarella cheese. Bake for 15 minutes to ooegy gooey, bubbly cheesiliciousness. You can literally hear the cheese bubbling as the Artichoke Dip Bites emerge gloriously golden from the oven.
What is artichoke bites made with?
For our Artichoke Bites, we use a base of glorious puff pastry. I love puff pastry! In essence, puff pastry is layers and layers of dough and butter that emerges beautifully soft, golden and flaky once baked – the perfect cocoon for our irresistible filling.
How to bake pizza dough with artichoke mix?
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.
Are artichoke dip bites the Best Appetizer of all time?
These creamy Artichoke Dip Bites are the answer to all your appetizer woes and are destined to become one of your favorite appetizers of all time – they are one of mine!

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