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Baked Artichoke Savories

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  • 2 tb Chopped onion
  • 1 ts Pressed garlic
  • 1/3 c Dry sherry
  • 3 Egg whites
  • 1 Whole egg
  • 1/4 c Whole-wheat bread crumbs
  • 3 tb Minced parsley
  • 1/4 ts Dried dill
  • 1/8 ts Cayenne pepper
  • 1 c Grated low-fat Mozzarella cheese
  • 1/2 c Low-fat Ricotta cheese
  • 10 oz Marinated artichoke hearts; drained and chopped


Date: Tue, 2 Apr 1996 09:51:49 -0500 (EST)
From: Hazel Slone <>
Recipe By: the California Culinary Academy 1. Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan.
2. In a heavy skillet over medium-high heat, saute onion and garlic in sherry until soft but not browned. Lightly beat egg whites until soft peaks form. Spoon into a bowl and mix with whole egg, bread crumbs, parsley, dill, cayenne, cheeses, and artichokes. Add sauteed onion and garlic. Pour into oiled baking pan.
3. Bake until set (about 30 minutes). Let cool, then cut into about 25 squares. Serve warm or cold. NOTES : Guests will devour these rich-tasting, melt-in-your-mouth pastries, so make plenty. Use marinated artichokes for the best flavor, and low-fat cheeses for the best nutritional value. This recipe can be made up to three weeks ahead of time and frozen until ready to bake and serve.
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,