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An easy and tasty appetizer.INGREDIENTS
1 (9-ounce) package frozen artichokes
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon butter
3 large eggs, lightly beaten
1-1/2 cups shredded Monterey Jack cheese
3 tablespoons cornmeal
1 tablespoon white wine Worcestershire sauce or dry white wine
1/4 tsp salt
1/4 tsp dried thyme, crushed
1/4 tsp dried oregano, crushed
Freshly grated Parmesan cheese
DIRECTIONS
1. Preheat oven to 325F.
2. Spray twenty-four 1 3/4-inch muffin cups with nonstick spray. Sprinkle each muffin cup with cornmeal; set aside.
3. Cook artichokes according to package directions; drain. Chop and set aside.
4. In a large skillet, cook onion and garlic in butter until onion is tender but not brown, about 3 minutes. Remove from heat; stir in chopped artichokes.
5. Combine eggs, shredded cheese, 3 tablespoons cornmeal, white wine Worcestershire sauce, salt, thyme, oregano and artichoke mixture.
6. Spoon into prepared muffin cups till slightly mounded. Sprinkle with Parmesan cheese.
7.Bake for 12 to 14 minutes or till edges are lightly brown. (Centers may still be slightly soft).
8. Remove from pan. Serve warm. |
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