1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved

1 onion, chopped

1 clove garlic, peeled and minced

8 eggs, lightly beaten

1 cup shredded Cheddar cheese

1 cup shredded Swiss cheese

1 cup grated Parmesan cheese

1/4 cup snipped fresh parsley

1/4 teaspoon ground black pepper

1/4 teaspoon Italian-style seasoning

1 dash hot pepper sauce

1 dash Worcestershire sauce

1/4 cup dry bread crumbs

 

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.

 

2. Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.

 

3. In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions, garlic and dry bread crumbs.

 

4. Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.

 

Yields 4 dozen