Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Artichoke tarts




Source of Recipe


?


List of Ingredients





Makes 8 or 16 servings

2 (6-ounce) jars marinated artichoke hearts

1 cup yellow onion

¼ cup red bell pepper, small diced

1 tablespoon minced garlic

1/8 teaspoon oregano

1/8 teaspoon thyme

4 eggs

1 teaspoon Creole mustard

1 teaspoon Creole seasoning

½ cup panko bread crumbs

¼ teaspoon hot sauce

½ teaspoon grated parmesan cheese

1 cup grated cheddar

1 teaspoon freshly ground black pepper

¼ cup minced green onion

Preheat oven to 325 degrees. Drain artichokes, reserving 2 tablespoons marinating liquid. Place this liquid in a small saute pan over medium heat. Add onion and red bell pepper and cook 3 to 4 minutes. Add garlic, oregano, thyme and cook 2 to 3 minutes more. Remove from heat and cool.

Roughly chop the artichokes. Whip the eggs in a large mixing bowl, and mix in the rest of the ingredients.

Spread the mixture into a 9-inch buttered pie pan. Bake 30 minutes.

Remove from oven and cool to room temperature. Cut into 16 or 8 wedges and serve.

. . . . . . .


Recipe