BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY
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
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 DIP BITES
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
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 BITES II
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
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
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
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
SAVORY BAKED ARTICHOKE BITES
I can't remember who gave me this recipe -- it was written on a napkin. I tossed it in a recipe box and forgot about it. When I came across it again, it's author was forgotten. The recipe is not to be forgotten, though. These appetizer-sized bites are delicious.
Provided by CaribbeanQueen
Categories Vegetable
Time 45m
Yield 25 pieces
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Lightly oil a 8" square baking pan.
- In a heavy skillet, saute' onion and garlic in sherry until soft but not brown.
- Lightly beat egg whites to soft peaks. Spoon into bowl and mix with whole egg, bread crumbs, parsley, dill cayenne, cheeses and artichokes.
- Add sauteed onion and garlic.
- Pour into prepared pan.
- Bake until set - about 30 minutes.
- Cool. Cut into 25 squares.
- For a festive touch, top the squares with a cherry tomato half.
Nutrition Facts : Calories 51.8, Fat 1.9, SaturatedFat 1.1, Cholesterol 13.5, Sodium 91.8, Carbohydrate 3.2, Fiber 0.8, Sugar 0.5, Protein 2.9
SPINACH & ARTICHOKE BITES
No crackers, no bread cubes, no double dipping! Delicious spinach and artichoke "dip" served in pastry tart shells for an easy, warm, make-ahead appetizer. Can substitute all ingredients with lite/lower fat alternatives.
Provided by Something to Chu On
Categories Spinach
Time 2h
Yield 18 mini tarts, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
- Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
- Meantime, thaw mini tart shells for 5-10mins and separate. Place on baking sheet.
- Fill tart shells and bake for 20-30 minutes until bubbling.
- Serve warm or cool.
Nutrition Facts : Calories 245.5, Fat 18.9, SaturatedFat 10.4, Cholesterol 46.6, Sodium 710.7, Carbohydrate 11.9, Fiber 3.1, Sugar 1.5, Protein 9.4
ROSE'S BAKED ARTICHOKE HEARTS
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
- Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
- Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
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