Miniature Artichoke Tarts

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This is a great make-ahead appetizer, especially when making large amounts of appetizers for a large party. These tarts also make a great breakfast entree. For a breakfast entree, I would re-warm them in the microwave.

Check out Linda's Appetizer Recipes and Artichoke Recipes for more great appetizer ideas.

Miniature Artichoke Tarts

2 small jars marinated artichoke hearts
1 cup finely chopped onion
1 clove garlic, minced
5 eggs
1/4 cup fine dry bread crumbs
Salt and pepper to taste
1/4 teaspoon dried oregano
Dash hot pepper sauce or to taste
2 cups shredded cheddar cheese*

* I like to use sharp cheddar cheese

Preheat oven to 325 degrees F. Drain the artichokes, reserving 1/3 cup of the marinade.  Chop artichokes into small pieces; set aside.

In small saucepan over medium heat, heat reserved marinade. Add onion and garlic; cook approximately 5 minutes or until softened and liquid is absorbed (don't let the garlic brown).

In large bowl, beat eggs; stir in onion mixture, bread crumbs, salt, pepper, oregano, and hot pepper sauce.  Blend in cheddar cheese; stir in artichoke pieces.

Spoon mixture into a well-greased non-stick small tart tins or mini muffin tins. NOTE: The tarts can be hard to remove from the tins if not well-greased (even in non-stick tins). Bake for approximately 15 to 20 minutes or until set. Remove from oven and let cool on a wire rack before removing from the pans. Refrigerate until ready to serve. Let come to room temperature before serving.

Makes about 3 dozen.