Artichoke Cheese Bites

Artichoke Cheese Bites

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  • 1 (15-ounce) can artichoke hearts, drained and finely chopped
  • 1 cup dry breadcrumbs
  • 3 eggs, lightly beaten
  • 6 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons grated Romano cheese
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • Salt and pepper, to taste


Preheat oven to 350° F. Lightly grease a baking sheet or line with parchment paper.

In a bowl, combine artichoke hearts, breadcrumbs, eggs, 2 tablespoons grated Parmesan cheese and remaining ingredients. Form mixture into 1-inch balls and roll them in remaining Parmesan cheese. Place on the prepared baking sheet.

Bake until heated through and lightly brown, 10 to 15 minutes. Serve hot or at room temperature.

Special notes:

Artichoke bites can be prepared up to 6 hours before baking and then refrigerated. If chilled, bake for an additional 5 minutes.

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