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We are currently harvesting organic and conventional romaine lettuce and romaine hearts in Coachella Valley, CA in Riverside County, which is NOT the growing region associated with the current Romaine Alert.


Savory Artichoke-Parmesan Muffins

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Prep Time: 10 minutes
Cook Time: 20 minutes
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Dietary Preferences:



  • 2 cooked artichoke hearts and stems
  • ½ cup water
  • ¼ cup milk
  • 1 cup all-purpose flour
  • 3 tbsp. sugar
  • ½ teaspoon salt
  • ¼ cup grated parmesan cheese, divided
  • 2 teaspoon baking powder
  • ½ tsp. dried Italian seasoning
  • ½ tsp. baking soda
  • ¼ cup vegetable oil
  • 1 egg, beaten


  1. Preheat oven to 400°F.
  2. Mash cooked artichoke hearts and bottoms with enough milk to make one cup.
  3. In large bowl, combine flour, sugar, salt, 2 tbsp. Parmesan cheese, baking powder, Italian seasoning and baking soda; mix well.
  4. 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.
  5. Bake at 400°F for 20 minutes or until lightly browned. Remove from pan and cool on wire rack.
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