Wednesday, January 9, 2013

Mini Artichoke Tarts

I made these as an appetizer for New Years Eve, the recipe makes about 40 tarts.
They were pretty delicious!

13.75oz can marinated artichoke hearts (I used Wegmans Italian Classics Artichoke Hearts)
1C finely chopped onion
1 clove garlic, minced
5 eggs
1/4C fine dry bread crumbs (I used Wegmans roasted garlic bread crumbs)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried oregano
dash of cayenne pepper
2C shredded cheddar cheese

  1. Preheat oven to 325 degrees.
  2. Drain the artichokes, reserving 1/3C of marinade.
  3. Chop artichokes into small pieces and set aside.
  4. In small saucepan over medium heat, heat reserved marinade.
  5. Add onion and garlic to marinade, cook ~5 minutes until onion is softened and liquid is mostly absorbed (don't let the garlic brown).
  6. In a large bowl, beat eggs.
  7. Stir onion mixture, bread crumbs, salt, pepper, oregano, and cayenne pepper into egg mixture.
  8. Blend in cheddar cheese.
  9. Stir in artichoke heart pieces.
  10. Spoon mixture into well greased mini muffin pan, until muffin openings are full.
  11. Bake 20 minutes, until set.
  12. Remove from oven and let cool before removing from pan.
  13. Refrigerate until ready to serve.
  14. Bring to room temperature before serving.
  15. Enjoy!

No comments:

Post a Comment