Ingredients Jump to Instructions ↓

  1. 2 Jars (about 6 oz. each) marinated artichoke hearts

  2. 1 Small onion , finely chopped

  3. 1 Clove garlic , minced or pressed

  4. 4 Egg s

  5. 1/4 c Fine dry bread crumbs

  6. 1/4 t Salt

  7. 1/2 t Each pepper , dry oregano, and liquid hot pepper seasoning

  8. 2 C (about 8 oz) shredded sharp Cheddar cheese

  9. 2 T Minced parsley

Instructions Jump to Ingredients ↑

  1. Drain marinade from one jar of artichokes into a small frying pan. Drain remaining jar, reserve marinade for other uses. Chop all artichokes, set aside. Heat marinade in pan over medium heat. Add onion and garlic, cook,stirring often, until onion is soft (about 5 minutes). In a bowl, beat eggs to blend. Stir in crumbs, salt, pepper, oregano, hot pepper seasoning, cheese, parsley, artichokes, and onion mixture. Pour into a greased 7 x 11-inch baking pan and spread out evenly. Bake in a 325 oven until center of custard feels set when lightly touched (about 30 minutes). Let cool slightly in pan, then cut into 1-inch squares. Serve warm or at room temperature, or cover and refrigerate to serve cold. To re-heat, bake, uncovered, in a 325 degree oven until heated through (10 to 12 minutes).


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