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

"Delicious Ham and Potato Soup - A hearty, easy soup that's ready in 45 minutes. Perfect for using up leftover ham." - dora

"Award Winning Soft Chocolate Chip Cookies Recipe and Video - Here's an Allrecipes classic and much-loved chocolate chip cookie recipe that uses instant pudding mix in the batter." - angie

"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256

"Is the celery necessary or can I skip it? I can't stand the taste of celery!" - j. b.

"I made this sauce and loved the taste. The only thing I didn't like was how thick it was 'like a paste thick'. Next time I will add a little water to loosen it up some." - rdarej3

"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jamie

Happy cooking...