Yield: 20 Servings
|1 can||Artichoke hearts; save juice|
|1 each||Small onion; finely chopped|
|1 each||Garlic clove|
|¼ cup||Dry bread crumbs|
|½ pounds||Cheddar cheese; shredded|
|2 tablespoons||Parsley; minced|
Drain the juice from the artichoke hearts into a frying pan. Saute the onion and garlic in the artichoke liquid until the onion is transparent. Beat the eggs in a small bowl until frothy; add bread crumbs, salt, pepper, oregano, and Tabasco. Stir in the cheese, parsley, chopped artichokes and onion mixture. Turn into a 7 x 11 in.
buttered baking pan and bake for 30 minutes at 325 deg. Let cool in the pan. Cut in 1" squares. Serve cold or reheat at 325 deg. for 10-12 min.
Freezes well after cooked.