How to Make Mini-Artichoke Cakes
These artichoke cakes are a unique and tasty appetizer or snack. Best of all – you build in the portion size by making them in muffin tins.
10 min prep time
20 min cook time
10servings
1 cake
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Step-By-Step Instructions:
- Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.
- In a medium bowl mix together all ingredients.
- Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top.
Nutrition facts
10 Servings
-
Serving Size
1 cake
-
Amount per serving
Calories
50
- % Daily value*
-
Total Fat
2.5g
3%-
Saturated Fat
0.9g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
125mg
5% -
Total Carbohydrate
4g
1%-
Dietary Fiber
1g
4% -
Total Sugars
0g
-
Dietary Fiber
-
Protein
3g
-
Potassium
80mg
2%
Ingredients
nonstick cooking spray
1
artichoke hearts (drained and chopped)
1 (14-oz) can
olive oil
1 tbsp
egg whites (slightly beaten)
2
shredded part-skim mozzarella
1/2 cup
Parmesan cheese (freshly grated )
2 tbsp
cornmeal
2 tbsp