Artichoke Cheese Puff

Recipe: Appetizer : Artichoke Cheese Puff - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

12 oz marinated artichoke hearts, sliced thickly or quartered

1 medium onion, chopped coarsely

3 pickled jalapenos, sliced into rings

5 eggs

3/4 tsp salt

Fresh-ground black pepper to taste

2 TB flour

6 oz Cheddar, grated

1 oz Parmesan, grated

Directions

Drain 1/4 c oil from the artichoke hearts and heat it in a skillet. Saute onions until they are beginning to color.

Combine eggs with salt, pepper, and flour and beat until smooth. Add cheeses.

Spray or grease an 8x8 baking dish. Put artichokes, onions, and jalapenos in the baking dish, and pour egg-cheese mix over. Bake at 350 for 25 minutes, or until completely set, golden brown, and slightly crusty on top. Serves 8-10 as an appetizer, or 4-6 otherwise.






Latest Reviews

"This recipe is excellent. Any kind of roast works well. I did try to reduce the salt by adding 1/2 package of ranch dressing, but I found the majority of salt was coming from the Italian dressing. So I added full package of ranch and brown gravy and 1/2 package of italian dressing and it was ... " - kelly knowles

"A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic." - colleen

"Just made this tonight... It was really good -I HAD to add bacon though. Fried up 4 thick slices of bacon then sauteed the onions in the bacon grease before adding to give the soup some flavor. Put 1/2 the crumbled bacon in the soup then used the rest as garnish. Added green ... " - amikins

"This 5-star pumpkin cheesecake layers pumpkin and cream cheese for a delicious display,..." - bonnie molleston

"A great combination of chocolate chips, oatmeal, and peanut butter." - ethelmertz

"This is my go to spaghetti recipe. My family loves it and my super picky daughter requests it all the time. The only change I make is to do 1lb mild Italian sausage and 1lb ground beef. We like a little less of the fennel flavor. Definitely a great recipe, thanks for sharing!" - crashsmom

Happy cooking...