Mini Artichoke Bites Recipe

These irresistible Mini Artichoke Bites are the perfect appetizer or snack! Crispy on the outside, tender on the inside, these savory bites combine artichoke hearts, sun-dried tomatoes, and nutty pine nuts for a flavor explosion. Easy to make and perfect for parties or a weeknight treat.

Prep Time 20 mins
Cook Time 50 mins
Calories 51.7 kcal
Protein 2g
Rating 4.0 (2 Reviews)
Mini Artichoke Bites 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Artichoke Bites

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How to Make Mini Artichoke Bites

  1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease well.
  2. Place sun-dried tomatoes in a small bowl and cover with hot water. Let sit for 10-15 minutes to rehydrate, then drain and finely chop.
  3. Toast half the pine nuts in a small non-stick skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden. Set aside.
  4. In a medium bowl, whisk together the egg, milk, olive oil, and Dijon mustard until well combined.
  5. Stir in the chopped artichoke hearts and sun-dried tomatoes.
  6. In a large bowl, whisk together the flour, baking powder, seasoned salt, black pepper, cayenne pepper (if using), toasted pine nuts, and Asiago cheese.
  7. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
  8. Spoon the batter into the prepared mini muffin cups, filling each about ¾ full.
  9. Sprinkle the remaining untoasted pine nuts over the top of each bite and gently press them into the batter.
  10. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  11. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  12. Serve warm or at room temperature. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

1g

Fat

2g

Carbs

1g