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.  

Prep Time: 10 minutes

Nutrition Facts

Serving Size: 1 muffin cup

  • Calories 55
  • Carbohydrate 4 g
  • Protein 3 g
  • Fat 2.5 g
  • Saturated Fat 0.9 g
  • Sugars 0 g
  • Dietary Fiber 1 g
  • Cholesterol 5 mg
  • Sodium 130 mg
  • Potassium 80 mg

This Recipe Serves 10


Cooking spray
1-14 ounce can artichokes, packed in water, drained and chopped
1 tablespoon olive oil
2 egg whites, slightly beaten
½ cup part-skim mozzarella, shredded
2 tablespoons freshly grated Parmesan cheese
2 tablespoons cornmeal


  1. Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.
  2. In a medium bowl mix together all ingredients.
  3. Spoon artichoke mixture evenly into 10 muffin cups. Bake 20-23 minutes until lightly golden on top.

MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

Photo: Artichoke Cakes - Quick Recipe. PNC Photography: Photographer: Peter Papoulakos

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