Artichoke Bites

Yield: 24 - 30 rounds

Artichoke Bites

2 – 6.5 oz. jars marinated artichoke hearts, chopped
1 small onion, finely chopped
2 cloves garlic, minced
4 eggs, beaten
¼ c. fine dry breadcrumbs, seasoned preferred
¼ tsp. Olio Himalayan Sea Salt
1/8 tsp. ground black pepper
½ dried oregano
10 drops hot pepper sauce
2 c. shredded sharp cheddar cheese
3 Tbsp. finely chopped fresh parsley
2 Tbsp. Olio Chipotle Olive Oil


  1.         Preheat oven to 325 degrees F. Grease a mini muffin baking pan.
  2.         Drain marinade from the artichoke jars and discard. Heat Chipotle oil in a medium sized skillet. Add onions and garlic, sauté for 3 minutes.
  1.         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.
  1.         Blend artichoke mixture with onion mixture.
  2.         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.
  1.         Allow to cool briefly. Serve warm or room temperature.


Recipe adapted by Beth Scanlon, CC, Food Fare Carterers from Gluten-free