California Artichoke Bites Recipes
Make and share this Mini Artichoke Bites recipe from Food.com.
Recipe From food.com
Provided by LoriDe
Categories Breads
Time 50m
Yield 48 serving(s)
Number Of Ingredients 14
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Directions. Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans. Place reserved liquid from marinated …
- 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.
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Instructions. Mix together all of the Artichoke Dip ingredients in a medium bowl, using only ½ cup mozzarella. Set aside. Preheat oven to 400 degrees F. Lightly spray two 24-count mini muffin pans with nonstick cooking spray. Set aside. …
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Mix 1/2 cup each ricotta, chopped artichoke hearts and pesto with 1/4 cup grated parmesan, and salt and pepper. Spread on focaccia and top with mozzarella. Bake 10 minutes at 375 degrees …
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MINI ARTICHOKE BITES RECIPE - FOOD.COM
Mini Artichoke Bites. Recipe by LoriDe-----READY IN: 50mins. SERVES: 48. UNITS: US. PRINT RECIPE 2 People talking Join ... 1 ⁄ 4. cup olive oil. 4 . tablespoons Dijon mustard. 14 . ounces …
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15 ounces water-packed artichoke hearts, drained and finely chopped ; 2 garlic cloves, pressed ; 1 ⁄ 4 cup shredded cheddar cheese; 1 ⁄ 4 cup mayonnaise; 1 ⁄ 4 cup sour cream; pepper; 3 ⁄ 4 …
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In a skillet over medium heat, saute onion and garlic in oil until tender; drain and set aside. Combine artichokes, eggs, cheeses, seasonings, and sauces in a large bowl; mix well. Stir in …
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Food & Drink. California has always been a trendsetter when it comes to the culinary arts—from its extraordinary array of ethnic fare to its cutting-edge, vegetable-forward, local-leaning food …
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Heat oven to 375°F Separate dough from both cans into 8 rectangles; press perforations to seal. Cut each rectangle into 6 (2-inch) squares.
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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 …
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Preheat oven to 375°F. Mix all ingredients except tart shells (do not prepare the soup, use as dry mix). Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to …
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