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Cheesy Artichoke Bites

Featured in the Honolulu Star-Advertiser on December 10, 2014.

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Ingredients:

Cheesy Artichoke Bites

  • 2 jars (6 ounces each) marinated artichokes
  • 1 cup finely chopped Maui onion
  • 1 teaspoon minced garlic
  • 5 eggs
  • 1/4 cup panko flakes
  • 1 tablespoon pesto
  • 2 cups shredded cheddar cheese
  • 1/4 cup finely chopped marinated sundried tomatoes
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 325°F.
  2. Set aside 1/3 cup of the artichoke marinade and drain the remaining liquid from jar.
  3. Chop artichokes into small pieces; set aside.
  4. In a small saucepan over medium heat, combine reserved marinade with onion and garlic.
  5. Cook for about 5 minutes or until the onion is cooked through and the liquid is absorbed.
  6. In a separate bowl, beat eggs; stir in the onion mixture, panko, and pesto.
  7. To egg mixture add cheese, sundried tomatoes, and artichoke.
  8. Stir to combine and season with salt, and pepper.
  9. Spoon the mixture into well-greased mini muffin tins and bake for 18-20 minutes or until the egg is set.
  10. Allow to cool before removing from tins.
  11. Serve immediately.
  12. This dish can also be made ahead of time and refrigerated until ready to serve.
  13. Warm refrigerated bites in the microwave before serving.

Makes 24.

Approximate Nutrient Analysis per serving (not including salt to taste):
100 calories, 7 g fat, 2.5 g saturated fat, 50 mg cholesterol, 135 mg sodium, 3 g carbohydrate, 1 g fiber, 0 g sugar, 4 g protein

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