Directions
- Preheat oven to 325 degrees F. Grease a mini muffin baking pan.
- Drain marinade from the artichoke jars and discard. Heat Chipotle oil in a medium sized skillet. Add onions and garlic, sauté for 3 minutes.
- In a medium size bowl, combine eggs, breadcrumbs, Olio Himalayan Sea Salt, pepper, oregano and hot sauce. Mix well. Add cheese, parsley and chopped artichokes.
- Blend artichoke mixture with onion mixture.
- Spoon contents into the greased mini muffin tin. Bake for 15 minutes. The tops of the artichoke should begin to brown, and the edges bubble.
- Allow to cool briefly. Serve warm or room temperature.
Recipe adapted by Beth Scanlon, CC, Food Fare Carterers from Gluten-free Goddess.com