2 six ounce jars marinated artichoke hearts, chopped
1 small finely chopped onion
2 cloves minced garlic
4 large eggs
1/2 cup fine dry bread crumbs
1/4 tsp black pepper
1/4 tsp liquid hot pepper
1/4 tsp dry oregano leaves
2 cups (eight ounces) shredded sharp cheddar
2 tbsp minced parsley
Drain one jar artichoke marinade into a 10 to 12 inch
fryer. Save marinade from second jar for other dredge.
Heat marinade; add garlic and onion until onion is softened
Add artichokes from both jars and mix. Reserve.
Beat eggs with whisk.
Add bread crumbs, spices to eggs.
Then stir in cheese, parsley and artichoke & onion mixture.
Pour into 7 inch by 11 inch greased pan.
Bake uncovered until custard sets - about 30 minutes.
Cut into 1 inch squares and serve warm.
Can reheat at 325 degrees for about 10 minutes.