Snack: 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.

Ingredients

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

Instructions

Preheat oven to 350 degrees F. Line muffin tins with muffin papers and spray with cooking spray.
In a medium bowl mix together all ingredients.
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.

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