2 cooked artichoke Hearts & Stems
1/4 cup milk
1- 2/3 cup all-purpose flour
3 Tbsp. sugar
1/4 teaspoon salt
1/4 cup grated parmesan cheese, divided
2 teaspoon baking powder
1/4 teaspoon dried Italian seasoning
1/4 teaspoon baking soda
1/4 cup vegetable oil
1 egg, beaten
Preheat oven to 400°F.
Mash cooked Artichoke hearts and bottoms with enough milk to make one cup.
In large bowl, combine flour, sugar, salt, 2 Tbsp. Parmesan cheese, baking powder, Italian seasoning and baking soda; mix well.
Combine Artichoke mixture, oil and egg; add to flour mixture, stirring just until moistened. Spoon into greased or paper lined muffin cups. Sprinkle tops with remaining Parmesan cheese.
Bake at 400°F for 20 minutes or until lightly browned. Remove from pan and cool on wire rack.