Preheat oven to 160 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.