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Savory Artichoke-Parmesan Muffins
Adrienne Meier, Ocean Mist Farms
2 cooked artichoke hearts and stems
½ cup water
¼ cup milk
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
How to prepare an artichoke >
Preheat oven to 400°F.
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.
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