Cheesy Artichoke Bites Recipes

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.

CHEESY ARTICHOKE BITES

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Set aside 1/3 cup of the artichoke marinade and drain the rest of the liquid from the jar.
• Chop the artichokes into small pieces; set aside.
• In a small saucepan over medium heat, combine the reserved marinade with the onion and the garlic. Cook for about 5 minutes or until the onion is cooked through and the liquid is absorbed.
• In a separate bowl, beat the eggs; stir in the onion mixture, bread crumbs, oregano, salt and pepper.
• Stir in the cheddar cheese and the artichoke pieces.
• Spoon the mixture into well-greased mini muffin pans.
• Bake for 18-20 minutes or until the egg is set.
• Allow to cool on a wire rack before removing bites from the pans.
• Serve immediately.

CHEESY ARTICHOKE CROSTINI

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Place the baguette slices on the lined baking sheet. Bake until starting to crisp but not totally toasted, about 5 minutes.
• In a mixing bowl, stir together the cheeses, parsley, lemon zest and anchovy paste. Spread 1 tablespoon of the mixture onto the center of each baguette slice, being sure to leave a border of clean bread surrounding the cheese (it will spread as it melts in the oven). Place an artichoke heart in the center of each and set back on the baking sheet. Sprinkle about 1/2 teaspoon of grated Parmesan over each artichoke heart.
• Bake until the Parmesan is melted, about 10 minutes. Serve warm.

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 DIP BITES

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

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 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.

CHEESY CHICKEN AND ARTICHOKE BITES

Steps:

• Heat oven to 375°F
• Separate dough from both cans into 8 rectangles; press perforations to seal.
• Cut each rectangle into 6 (2-inch) squares.
• Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups.
• Heat bacon as directed on package; crumble.
• In large bowl, mix bacon and remaining ingredients.
• Place 1 tablespoon chicken filling in each cup.
• Bake 12 to 20 minutes or until edges are golden brown.
• Immediately remove from pans to serving platter. Serve warm.

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.

LITE CHEESY ARTICHOKE DIP

Steps:

• Heat oven to 350°F. In medium bowl, combine all ingredients; mix well. Spread in ungreased 9-inch quiche dish, glass pie pan or shallow 1-quart casserole.
• Bake at 350°F. for 18 to 24 minutes or until thoroughly heated. Serve warm with fresh vegetable dippers or crackers. Store in refrigerator.