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NEW! Mini Babybel® White Cheddar

Artichoke & White Cheddar Tartlets

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Level: Intermediate
Servings: 6
Submitted By: Chef Emily Peterson

The flavors of artichoke and white cheddar blend perfectly together in these mini tartlets. They’re melt-in-your-mouth delicious. Make them for breakfast, brunch, or as appetizers for your next party!


  • 1 ounce (12-ounce) Jar Marinated Artichoke Hearts
  • ½ cups Finely Chopped Onion
  • 1 clove Garlic, Minced
  • 2 whole Eggs
  • ⅛ cups Panko Bread Crumbs
  • 1 pinch Salt And Pepper To Taste
  • 6 wheels Mini Babybel® White Cheddar Cheeses, Shredded


Preheat oven to 350º F. Drain the artichokes, reserving 1/2 cup of the marinade. Chop artichokes into small pieces and divide evenly into the bottom of well-greased mini muffin cups. Set aside. In small saucepan over medium heat, heat reserved marinade. Add onion and garlic; cook approximately 5 minutes or until softened and liquid has reduced by half. Turn off the heat and allow to cool slightly. In large bowl, beat eggs; stir in onion mixture, bread crumbs, salt and pepper. Stir in half of the cheese and spoon mixture over the reserved artichokes. Sprinkle the tops with the remaining shredded cheese. Bake for approximately 15 to 20 minutes or until set. Remove from oven and let cool on a wire rack before removing from the pans. Serve warm or at room temperature.