MINIATURE ARTICHOKE TARTS
*2 small jars
marinated artichoke heats;
*1 cup finely
chopped onion;
*1 clove
garlic, minced;
*5
eggs;
*1/4 cup fine
dry bread crumbs;
*salt and
pepper to taste;
*1/4 teaspoon
dried oregano;
*dash hot
pepper sauce or to taste;
*2 cups
shredded cheddar cheese;
Preheat oven
to 325 degrees F. Drain the artichokes, reserving 1/3 cup of the marinade. Chop
artichokes into small pieces, set aside.
In small
saucepan over medium heat, heat reserved marinade. Add onion and garlic, cook
approximately 5 minutes or until softened and liquid is absorbed (don't let the
garlic brown).
In large bowl,
beat eggs; stir in onion mixture, bread crumbs, salt, pepper, oregano, and hot
pepper sauce. Blend in cheddar cheese; stir in artichoke
pieces.
Spoon mixture
into a well-greased non-stick small tart tins or mini muffin tins. NOTE: The
tarts can be hard to remove from the tins if not well-greased (even in non-stick
tins). Bake for approximately 15 to 20 minutes or until set. Remove from oven
and let cool on a wire rack before removing from the pan. Refrigerate until
ready to serve. Let come to room temperature before
serving.
