• Cooking Time: 15
  • Servings: 6
  • Preparation Time: 20


  • 1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
  • 1 onion, chopped
  • 1 clove garlic, peeled and minced
  • 8 eggs, lightly beaten
  • 2 cup shredded Cheddar cheese
  • 1 cup shredded Montrey Jack with jalepeno
  • 1/4 cup chervil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon Italian-style seasoning
  • 1 dash hot pepper sauce
  • 1 dash Worcestershire sauce
  • 1/4 cup dry bread crumbs


  • Preheat oven to 325 degrees
  • Lightly grease four 1 3/4 inch muffin pans.
  • Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
  • In a blender or food processor, mix artichoke hearts, eggs, cheese, chervil, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth.
  • Stir in the onions, garlic and dry bread crumbs.
  • Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.


Categories: Side Dish  Vegetable 

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