Preheat oven to 160 degrees C. Lightly grease mini muffin tins.
Over a medium heat slowly cook onion and garlic in a pan until tender.
In a blender or food processor, mix artichoke hearts, eggs, cheddar, gruyere, parmesan, parsley, tarragon, black pepper, chilli sauce and Worcestershire. Blend until smooth. Stir in the onions, garlic and dried breadcrumbs.
Fill the muffin tins approximately half full with the mixture. Bake 12 to 15 minutes or until firm and lightly browned. Serve warm.
I made these for a party last night-in fact I made them in the middle of the party. Really easy to throw together and worked perfectly. I made mine in normal sized muffin tins so they were a bit bigger and took 20-ish mins to cook. Great idea! But they were gone so quickly I didnt even have time to think "I should take a photo!" - 25 Oct 2008