Celery and Hearts

Celery 2011 (Professional Taste Award)

From the kitchen of Nikki Geiger


3 stalks fresh Dandy celery – chopped

2 jars artichoke hearts

1 small Dandy Yellow Onion – chopped

1 clove of garlic – minced

4 eggs

1/4 cup fine dry bread crumbs

1/4 teaspoon salt

1/4 teaspoon oregano

1/2 teaspoon hot sauce

1/8 teaspoon pepper

2 cups shredded cheddar cheese


  1. Preheat over to 325 degrees.
  2. Chop onions, celery, and garlic.
  3. Drain 1 jar of artichoke hearts marinade into a large frying pan.
  4. In marinade frying pan sauté celery, onion, and garlic until onion is limp.
  5. Chop all hearts; set aside.
  6. In bowl, beat eggs with a fork. Stir in bread crumbs, salt, pepper, oregano, and hot sauce. Then stir in cheese, artichoke hearts, and celery/onion mixture.
  7. Turn into 7×11 greased pan or muffin tins. Bake for 30 minutes at 325 degrees Fahrenheit.

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