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1
TO PREPARE YOU WILL NEED 8, 4 OZ RAMEKINS.
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2
YOU CAN USE MUFFIN PANS BUT IT WILL MAKE MORE THAN 8 JUST PORTION TO ALLOW A BIT OF ROOM FOR THE EGGS TO PUFF UP!
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3
DONT OVERFILL
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4
YOU WILL ALSO NEED A COOKIE SHEET.
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5
RIMMED IS BEST TO HOLD RAMEKINS.
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6
PUT MUFFIN PAN ON A SHEET AS WELL IF YOU USE IT.
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7
SRAY RAMEKINS OR MUFFIN PANS WELL WITH NON STICK SPRAY.
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8
In a large bowl mix eggs with cream and pepper and cajun spice, whisk to blend.
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Set aside.
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10
Heat butter in medium skillet, add artichokes and cook until lightly browned, portion them evenly among ramekins.
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11
Sprinkle parmesan cheese on top of artichokes.In the same skillet cook ham, onion and garlic until onion is soft, evenly divide on top of artichoke/parmesan in ramekins.
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12
Pour cream/egg mixture evenly into each ramekin, Top with the shredded cheese.
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13
Place ramekins on cookie sheet, Bake in a preheated 350 oven about 30 to 35 minutes until a toothpick comes out mostly clean,and custard is set.
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14
Serve in ramekins or let cool about 10 minutes to unmold.
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15
To serve unmolded, run a knife around inside edges of ramekin, cover ramekin with small plate, invert to remove then turn top side up to serve.
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16
These can be made a day or two ahead or even frozen for later use.
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17
Wrap each one individually.
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18
To reheat just defost if frozen and heat carefully in microwave just until hot.
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19
These are a good side dish, appetizer,breakfast or lunch!
