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Category: Hot
Prep Time: Cook Time: Total Time:
6 oz marinated artichoke hearts in oil
6 oz roasted bell peppers
1 small chopped onion
2 minced cloves garlic
4 eggs
2 cups shredded Cheddar cheese
1/4 cup dry bread crumbs
2 tbsp chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper
Preheat the oven to 350 and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tbsp of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside.
Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly.
Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares.
Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in the oven at 300 for 5-10 minutes. Makes 60 bites.
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ARTICHOKE HEART AND RED PEPPER BITES
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Category: Hot
Prep Time: Cook Time: Total Time:
6 oz marinated artichoke hearts in oil
6 oz roasted bell peppers
1 small chopped onion
2 minced cloves garlic
4 eggs
2 cups shredded Cheddar cheese
1/4 cup dry bread crumbs
2 tbsp chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper
Preheat the oven to 350 and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tbsp of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside.
Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly.
Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares.
Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in the oven at 300 for 5-10 minutes. Makes 60 bites.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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