April 10, 2018
Breakfast, Dairy, Cheese,
Eggs, Vegetables, Artichokes, Appetizers, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Freezer (OAMC), Quick Meals, Birthday, Brunch, Easter, Entertaining, Ladies Luncheon, Oven Bake, Vegetarian, Kosher Dairy more
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"The original recipe is from Kraft and called for 1 can (14 fl oz) artichoke hearts, drained & chopped. However when I looked in my stash cupboard to my surprise I only had a jar of artichokes half the size and they were packed in oil. I did have the right size tin of hearts of palm packed in water so I thought "Why Not". It works beautifully. So your choice Palm or artichoke! They freeze well too. The recipe makes 3 dozen."
Pre-heat oven to 350F
Whisk together the eggs, parmesan, mayo, flour, dijon & pepper
Add remaining ingredients and mix well
Spoon 1 1/2 tbsp of the mixture into each of 36 mini-muffin cups sprayed with cooking oil
Bake 20 minutes or until a toothpick inserted in centres comes out clean
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