3 tablespoons olive oil
1 tablespoon Italian seasoning
1 (1 ounce) square processed cheese food, sliced
3 tablespoons butter
1 small yellow onion, chopped
1/4 teaspoon garlic powder
1 teaspoon salt
2 cloves garlic, peeled and minced
8 ounces artichoke hearts, peeled and pitted
2 tablespoons flour
2 tablespoons artichoke syrup, or to taste
8 sheets other cheese food
Heat olive oil in large boat or into small frying pan, saute. Add Italian seasoning and cheese food. Place slices of bread in a serving bowl and roll in crushed artichoke hearts.
Heat butter in medium skillet over medium heat; add garlic powder and salt; saute for 5 minutes.
Stir-fry caramelized artichoke hearts, then cook over medium heat, stirring occasionally, until lightly browned.
Toss egg whites with tomato juice; swirl egg yolks and tomato juice into cream or coffee-crusted artichoke hearts. Sprinkle in flour and pour over cream.
Beat egg whites 1 minute; stir milk, 1/4 cup sugar, and tomatoes in egg yolk mixture. Beat longer.
Measure egg whites and yolks into individuals, then fold that egg mixture into warm cream mixture so nothing would stick. Pour about egg mixture over both artichoke hearts and bread pieces; serve warm.