Ingredients for Mini Artichoke Bites
- Sun Dried Tomato
- Hot Water
- 1/2 cup pine nuts, divided
- 1 large egg
- 1/4 cup milk
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 (14-ounce) can artichoke hearts, drained and chopped
- All Purpose Flour
- 1 teaspoon baking powder
- Seasoning Salt
- Fresh Ground Black Pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup grated Asiago cheese
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How to Make Mini Artichoke Bites
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease well.
- 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.
- 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.
- In a medium bowl, whisk together the egg, milk, olive oil, and Dijon mustard until well combined.
- Stir in the chopped artichoke hearts and sun-dried tomatoes.
- In a large bowl, whisk together the flour, baking powder, seasoned salt, black pepper, cayenne pepper (if using), toasted pine nuts, and Asiago cheese.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Spoon the batter into the prepared mini muffin cups, filling each about ¾ full.
- Sprinkle the remaining untoasted pine nuts over the top of each bite and gently press them into the batter.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
2g
Carbs
1g