2 (6 oz.) jars marinated
3/4 to 1 c. chopped onion
1 clove garlic, minced
1/2 c. bread crumbs (Italian
1/2 tsp. salt
freshly ground pepper
1/2 tsp. oregano
dash of hot pepper sauce
1/2 lb. sharp Cheddar cheese,
1/2 lb. freshly shredded
handful of minced parsley
Drain marinade from one jar of artichoke hearts into skillet.
Drain other jar and discard marinade.
Saute onion and garlic in reserved marinade until it is limp; remove from heat.
Chop the drained artichoke hearts.
In a bowl, beat the eggs.
Add crumbs, salt, pepper, oregano, hot pepper sauce,cheeses, parsley, artichoke hearts and sauteed onion and garlic; combine well.
Turn mixture into a buttered 7 x11-inch pan. Bake at 325 degrees for 30 minutes or until set. Cool slightly; cut into small squares.
These can be made ahead and frozen.
Makes 77 (1-inch) squares.