Mash cooked artichoke hearts and bottoms with enough milk to make one cup.
In large bowl, combine flour, sugar, salt, 2 tbsp. Parmesan cheese, baking powder, Italian seasoning and baking soda; mix well.
Combine artichoke mixture, oil and egg; add to flour mixture, stirring just until moistened. Spoon into greased or paper lined muffin cups. Sprinkle tops with remaining Parmesan cheese.
Bake at 400°F for 20 minutes or until lightly browned. Remove from pan and cool on wire rack.