Ingredients:
2 (6-ounce) jars marinated artichoke hearts, drained
1 small onion, finely chopped
1 clove garlic, minced
4 large eggs
1/4 cup dry breadcrumbs (unseasoned)
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon Tabasco sauce (optional)
2 tablespoons fresh parsley, chopped
1/2 lb cheddar cheese, grated
Directions:
Preheat the oven to 350°F (175°C).
Drain the oil from one jar of artichoke hearts into a skillet; set the second jar aside and discard its oil after draining. Chop all the artichoke hearts and set them aside.
Warm the skillet over medium-high heat. Add the minced garlic and chopped onion to the skillet with the reserved artichoke oil and sauté until the onions are soft and golden, about 5–10 minutes. Remove from heat and transfer the cooked onion and garlic to a large mixing bowl.
Add the chopped artichoke hearts to the bowl with the onion and garlic.
In a separate bowl, beat the eggs until frothy. Stir in the breadcrumbs, black pepper, dried oregano, Tabasco (if using), and chopped parsley. Mix well.
Fold the egg mixture into the bowl with the artichoke mixture, then stir in the grated cheddar cheese until evenly distributed.
Pour the combined mixture into a greased rectangular casserole dish, smoothing the top. Bake in the preheated oven for about 30 minutes, or until the top is set and lightly golden.
Allow to cool briefly, then cut into 1-inch squares. Serve warm or at room temperature.
Servings: Makes about 20 appetizer-sized squares
Preparation time: 15 minutes
Total time: 55 minutes