Artichoke Bites


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

Recipe From

Provided by PEG13

Time 50m

Yield 12


  • 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.

Artichoke Bites I image

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


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

Recipe From

Provided by Linda

Time 35m

Yield 16


  • 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 Bites II image

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


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

Recipe From

Provided by Taste of Home

Time 45m

Yield 2 dozen.


  • 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.

Artichoke Dip Bites image

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


Recipe From

Yield 6


  • Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin. Toast the bread slice until crisp. Cool, cut the toast into small pieces and put 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.


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 ounces)
  • 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


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.

Recipe From

Provided by Taste of Home

Time 25m

Yield about 12 servings.


  • 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.

Feta Artichoke Bites image

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)


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

Recipe From

Provided by Merle O'Neal

Yield 4 servings


Baked Artichoke Bites With Garlic Aioli Recipe by Tasty image

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


This is another recipe from my friend who used to be a chef in Monterey, CA. We all loved artichokes and these were so good!

Recipe From

Provided by Kathie Carr

Time 30m


  • 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.

California Artichoke Bites image

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
  • 1/2 c shredded cheddar cheese

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