- Cooking Time: 30 min
- Servings: 24
- Preparation Time: 10-15 min
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 (6.5 ounce) jars marinated artichoke hearts, reserve juice from 1 jar, chop artichoke hearts - discard any hard leaves
- 4 eggs
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon dried oregano
- 1/4 teaspoon hot pepper sauce or to taste
- 2 cups shredded Extra Sharp Cheddar cheese
- 1/3 cup Italian seasoned bread crumbs mixed with
- 1/4 cup grated parmesan cheese reserve 2 T to sprinkle over top
Heat oven to 325.
In a small skillet, saute onion and garlic in marinade until tender. Stir in artichokes.
Remove from the heat; set aside.
In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce.
Stir in the cheese, bread crumb/parmesan and artichoke mixture.
Pour into a greased 11-in. x 7-in. x 2-in. baking dish.
Bake, uncovered for 25-30 minutes or until a knife inserted near the center comes out clean.
Cool for 10-15 minutes before cutting into 1-in. squares.