- Prep Time : 25 minutes
- Cook Time : 25 minutes
- Yield : 50
- Marinated Artichoke Hearts - 6 oz jar (drained and chopped)
- Dried Oregano - 1/4 teaspoon
- Grated Parmesan - 1/3 cup
- Fresh Thyme - 2 Tablespoons (1-2 tsp. dried depending on preference)
- Olive Oil - 1 Tablespoon
- Onion - 1 small (diced)
- Garlic - 2 cloves (minced)
- Eggs - 3 beaten
- Reg Pepper Flakes - 1/4 teaspoon
- Kosher Salt - 1/2 teaspoon
Preheat the oven to 375 degrees Fahrenheit.
Prepare a muffin tin or mini-muffin tin (depending on your choice of size) with olive oil cooking spray.
In a medium-size bowl add the oregano, artichoke hearts, cheese, and parsley.
Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir the onion mixture into the artichoke mixture.
Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture.
If using a regular size muffin pan: Spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes.
If using a mini muffin pan: Use a teaspoon to spoon the mixture into each mini muffin cup until each cup is full. Bake approximately 10 minutes or until lightly puffed, golden, and just set in the center.
Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.
This recipe is Weight Watchers PointsPlus 3 per regular muffin artichoke bite/serving or 3 mini muffin bites.