Time 45m Number Of Ingredients 14 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.
Time 45m Yield 2 dozen. Number Of Ingredients 9 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.
Time 50m Yield 12 Number Of Ingredients 11 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.
Yield 4 servings Number Of Ingredients 11 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!
Time 35m Yield 16 Number Of Ingredients 13 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.
Time 25m Yield about 12 servings. Number Of Ingredients 6 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.
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.
Time 55m Yield 6 servings Number Of Ingredients 11 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.
Time 45m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.) Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed. Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
Time 30m Yield 16 serving(s) Number Of Ingredients 13 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.
More about “artichoke bites i recipes”
Time 50m Yield 48 serving(s) Number Of Ingredients 14 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.
