• 2 6 oz. jars marinated artichoke hearts
• 3/4 to 1 C. chopped onion
• 1 clove garlic, minced
• 4 eggs
• 1/2 C. dried bread crumbs
• 1/2 tsp. salt
• Ground pepper
• 1/2 tsp. oregano
• Dash hot pepper sauce
• 1/2 lb. sharp cheddar, grated
• 1/2 lb. shredded Parmesan
• 1/4 C. minced parsley

Drain marinade from one jar of artichoke hearts into skillet. Drain other jar and discard marinade. Sauté 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 everything else and combine well. Turn mixture into a buttered 7x11” pan. Bake at 325 degrees for 30 minutes or until set. Cool slightly; cut into 1” squares. These can be made ahead and frozen.