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
Serving Size: 1 muffin cup
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
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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