Ingredients

1 slice whole wheat bread, crusts removed
1/4 teaspoon dried oregano leaves
1 (6-ounce) jar oil-marinated artichoke hearts, drained, rinsed, and chopped
1/3 cup freshly grated Parmesan (about 1 1/4 ounce)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, chopped
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
3 large eggs

Directions

Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup
nonstick muffin tin.

Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and 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 into the artichoke mixture.

Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; 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. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve
warm.

Copyright 2004 Television Food Network, G.P. All rights reserved.