Shelly's Recipe

ARTICHOKE BITES I

Category: Hot

Cooking spray
Cornmeal
18 oz frozen or canned artichoke hearts
1/2 cup chopped onion
Minced garlic
2 tbsp butter
6 eggs, slightly beaten
12 oz Monterey jack, shredded
6 tbsp cornmeal
2 tbsp white wine Worcestershire sauce
1/2 tsp salt, dried thyme and oregano, crushed
Grated parmesan cheese

Preheat oven to 375. Spray muffin pan with cooking spray. Dust each with cornmeal; set aside. Cook artichokes according to package directions; drain. Chop and set aside.

In a large skillet, cook onion and garlic in butter until onion is tender but not brown. Remove from heat, stir in artichokes. Combine eggs, cheese, cornmeal, Worcestershire sauce, artichoke mixture and spices. Spoon into prepared muffin cups. Sprinkle with cheese. Bake for 15-20 minutes or until edges are lightly brown and tops are golden. Remove from pan. Serve warm.

NOTE: These freeze well after baking. To serve, place frozen bites on a microwavable tray after 1-2 minutes or place on ungreased baking sheet and reheat in oven at 350 for 8-10 minutes.