6 oz jar artichoke hearts in oil
1 small onion
1 clove garlic
1 cup shredded cheddar (4 oz)
3/4 cup grated Parmesan cheese
1/4 cup snipped parsley
dash Worcestershire sauce
1/2 cup wheat germ
Drain marinade from artichoke hearts, mince onion
and garlic and sauté in marinade until
limp. Pour sautéed vegetables and marinade
into blender or food processor with eggs, cheddar, Parmesan, parsley, Worcestershire
and artichokes. Blend/process until
well mixed and chopped. Stir in wheat germ.
To bake as mini muffins:
Grease mini muffin pans and spoon mixture in, filling
cups 1/2 to 2/3 full;
bake at 325 for 12 to 15 minutes.
To bake as "bites"
(cleanup is a lot easier if you do them this way):
Pour mixture into greased 8" square pan and bake at
325 for 25 minutes or until toothpick
inserted in center comes out clean. Cut into 64 squares.
To serve: reheat in microwave or oven; these can be
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