| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers | 24 | Servings | |
INGREDIENTS
| 2 | 6-oz jars marinated artichok | |
| 1 | Small onion, mincec | |
| 4 | Large eggs | |
| 1 | 8-oz. package mozzarella che | |
| 1/4 | c | Dried bread crumbs |
| 2 | tb | Chopped parsley |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| Non-toxic flowers for garnis |
INSTRUCTIONS
Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time: Cholesterol per serving: 43 Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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