Baked artichoke savories

 
                          Baked Artichoke Savories
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 12   Preparation Time :0:50
 Categories    : Side Dishes                      Appetizers & Hors d'Oeuvres
                 Low Sodium                       Low Calorie
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   chopped onion
    1      teaspoon      pressed garlic
      1/3  cup           dry sherry
    3                    egg whites
    1      whole         egg
      1/4  cup           whole-wheat bread crumbs
    3      tablespoons   minced parsley
      1/4  teaspoon      dried dill
      1/8  teaspoon      cayenne pepper
    1      cup           grated low-fat mozzarella cheese
      1/2  cup           low-fat ricotta cheese
   10      ounces        marinated artichoke hearts -- drained and chopped
 
 1. Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan.
 
 2. In a heavy skillet over medium-high heat, saute onion and garlic in
 sherry until soft but not browned. Lightly beat egg whites until soft
 peaks form. Spoon into a bowl and mix with whole egg, bread crumbs,
 parsley, dill, cayenne, cheeses, and artichokes. Add sauteed onion and
 garlic. Pour into oiled baking pan.
 
 3. Bake until set (about 30 minutes). Let cool, then cut into about 25
 squares. Serve warm or cold.
 
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 NOTES : Guests will devour these rich-tasting, melt-in-your-mouth
 pastries, so make plenty. Use marinated artichokes for the best flavor,
 and low-fat cheeses for the best nutritional value. This recipe can be
 made up to three weeks ahead of time and frozen until ready to bake and serve.
 Nutr. Assoc. : 0 3505 0 0 0 0 1036 3061 0 921 1267 42