• 2 tablespoons unsalted butter

• ½ pound sliced mushrooms
• 4 eggs
• 1 cup sour cream
• ½ cup ricotta cheese
• 1 tablespoon lemon juice
• 1 cup Parmesan cheese
• ¼ cup flour
• 1 tablespoon minced onion
• 4 dashes Tabasco
• 10 canned or bottled artichoke hearts
• 1 cup shredded sharp cheddar

Preheat oven to 350 degrees. Drain artichoke hearts and gently squeeze out excess liquid; cut into quarters. Set aside.

Grease 24 mini muffin cups. Melt butter in saucepan; sauté mushrooms in butter until softened. Set aside to cool. In large mixing bowl, combine eggs, sour cream, ricotta cheese and lemon juice until blended. Add Parmesan, flour, onion and Tabasco. Stir in artichokes, cheddar cheese and mushrooms. Blend until mixed.

Scoop into mini muffin cups; cups should be full or slightly overflowing. Bake for about 20 minutes or until lightly browned. Cool slightly before removing puffs from muffin pans.

Puffs can be made one or two days ahead and stored in the refrigerator or freezer. Reheat them at 350 degrees if refrigerated; 10-12 minutes if frozen.