Easycheesyartichokeappetizer Recipes

CHEESY ARTICHOKE SQUARE APPETIZERS

Steps:

• Pour marinade from 1 jar of artichoke hearts in skillet, heat and saute onion and garlic.
• Chop artichokes from each jar and set aside.
• In a separate bowl, combine eggs, breadcrumbs, salt,pepper, oregeno, and hot sauce.
• Fold in cheese and parsley.
• Add artichokes and onions, and mix well.
• Spoon into a 9-inch square baking dish.
• Bake uncovered at 325 degrees for 30 minutes.
• Allow several minutes before cutting into squares to serve.

RECIPES WITH ARTICHOKES - BAKED ARTICHOKE HEARTS

Steps:

• Preheat oven to 425 degrees F.
• Pat the artichoke hearts dry with a paper towel.
• Toss the artichoke hearts with olive oil, sea salt, and black pepper.
• Place the artichoke hearts in a single layer across a parchment or aluminum foil lined, rimmed baking sheet - cut side down. Bake for 20 minutes.
• Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. Bake for an additional 5 minutes.
• Place the roasted artichoke hearts on a serving plate and serve immediately.

CHEESY ARTICHOKE CROSTINI

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Place the baguette slices on the lined baking sheet. Bake until starting to crisp but not totally toasted, about 5 minutes.
• In a mixing bowl, stir together the cheeses, parsley, lemon zest and anchovy paste. Spread 1 tablespoon of the mixture onto the center of each baguette slice, being sure to leave a border of clean bread surrounding the cheese (it will spread as it melts in the oven). Place an artichoke heart in the center of each and set back on the baking sheet. Sprinkle about 1/2 teaspoon of grated Parmesan over each artichoke heart.
• Bake until the Parmesan is melted, about 10 minutes. Serve warm.

ARTICHOKE BITES II

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.