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Artichoke tarts




Source of Recipe


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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