Artichoke Bites Recipe

• nonstick cooking spray cornmeal
• 1 1/8 lb frzn artichoke hearts*
• 1/2 c. minced onion
• 1 1/2 Tbsp. chopped garlic
• 2 Tbsp. butter
• 6 x Large eggs -- slightly beaten
• 3/4 lb shredded Monterey jack cheese
• 3/8 c. cornmeal
• 2 Tbsp. white wine Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp dry thyme -- crushed
• 1/2 tsp dry oregano -- crushed grated Parmesan cheese

1. Spray 1 3/4" muffin c. with non-stick coating.
2. Dust each with cornmeal; set aside.
3. Cook artichokes according to package directions; drain.
4. Chop and set aside.
5. In a large skillet, cook onion an garlic in butter till onion is tender but not brown.
6. Remove from heat, stir in artichokes.
7. Combine Large eggs, cheese, cornmeal, Worcestershire sauce, salt, thyme, oregano and artichoke mix.
8. Spoon into prepared muffin c.. Sprinkle with Parmesan cheese.
9. Bake in 375 F oven 15-20 min or possibly till edges are lightly brown and tops are golden brown (center may still be slightly soft).
10. Remove from pan.
11. Serve hot.
12. NOTES: These freeze beautifully after baking.
13. To serve, place frzn bites on microwaveable tray for 1-2 min, or possibly place on ungreased baking sheet in 350 oven about 8-10 min.

nonstick cooking spray cornmeal, onion, garlic, butter, eggs, cheese, cornmeal, white wine worcestershire sauce, salt, thyme, oregano

Taken from cookeatshare.com/recipes/artichoke-bites-69720 (may not work)