• I tried them over the holidays and they were easy and wonderful. I added thin slices of lemon to the top. Super easy to make. I sprinkle half a cup of Parmesan cheese and a little garlic powder to this recipe also. It can be served along with appetizers too. Cut into small squares and it can also be served at room temperature.

Ingredients

  • 1 Tab. olive oil
  • 8-oz.) mozzarella cheese
  • 1 sm. onion, minced
  • 4 c. Italian bread crumbs
  • 12-oz.) can artichoke hearts,
  • 2 Tab. chopped parsley drained
  • 4 tsp. salt
  • 4 Ig. eggs
  • 4 tsp. pepper
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PREP TIME 30 Min READY IN 1 Hr
COOK TIME 30 Min SERVINGS 6
MAIN INGREDIENT Vegetable
MEAL/COURSE Appetizer
TYPE OF DISH Cakes and Cookies
COOKING METHOD Oven
CUISINE American

Preparation

  1. Finely chop artichoke hearts; set aside.
  2. Grease 12 x 8 baking pan.
  3. In olive oil. over medium heat. cook minced onions until tender.
  4. In medium bowl, with fork. beat eggs until blended.
  5. Stir in cooked onion, chopped artichoke hearts. mozzarella cheese. bread crumbs, parsley, salt and pepper.
  6. Spread mixture evenly in baking pan.
  7. Preheat oven to 325°.
  8. Bake mixture 30-35 minutes or until set and lightly browned.
  9. Cool 15 minutes on wire rack. Cut into squares.

Rating

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