6 oz. jar artichoke hearts in oil
1 small onion
1 clove garlic
1 cup shredded Cheddar (4 oz)
3/4 cup grated Parmesan cheese
1/4 cup snipped parsley
dash Worcestershire sauce
1/2 cup wheat germ
Drain marinade from artichoke hearts, mince onion and garlic and sauté in marinade until limp. Pour sautéed vegetables and marinade into blender or food processor with eggs, cheddar, Parmesan, parsley, Worcestershire and artichokes. Blend/process until well mixed and chopped. Stir in wheat germ.
To bake as mini muffins:
Grease mini muffin pans and spoon mixture in, filling cups 1/2 to 2/3 full; bake at 325 degrees F. for 12 to 15 minutes.
To bake as "bites":
Pour mixture into greased 8" square pan and bake at 325 degrees F. for 25 minutes or until toothpick inserted in center comes out clean. Cut into 64 squares.
To serve: reheat in microwave or oven; these can be frozen.
- contributed by Emily F., Buffalo, NY
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