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Looking for something to keep the crowd under control while the turkey finishes?  We have the perfect solution, Artichoke Bites!

1 sourdough or French bread baguette (1 pound)
1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water
1/4 cup chopped onion
1 tablespoon minced garlic
1 tablespoon STAR Extra Virgin Olive Oil

4 eggs, slightly beaten
6 ounces shredded Monterey Jack cheese
3 tablespoons cornmeal
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
Grated Parmesan cheese, as needed

Directions
Cut baguette in half lengthwise. Carefully remove soft bread in center with your fingers and discard or set aside for some other use. Set bread shells on oiled baking sheet and set aside. Drain artichokes; chop and set aside. In small skillet, cook onion and garlic in oil just until onion is tender but not brown. Remove from heat; stir in chopped artichoke hearts. Let stand.

In medium bowl, combine eggs, cheese, cornmeal, Worcestershire sauce, and seasonings; mix well. Stir in artichoke mixture; divide and spoon into bread shells. Sprinkle Parmesan over all. Bake at 350°F for 15 to 20 minutes or until the edges are lightly brown and tops are golden. Cut crosswise into 1-inch slices. Serve warm.

Serves about 20