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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Better make planty of these- they disappear fast! Originally from an April 1978 issue of Bon Appetit. Ingredients:
2 (6 ounce) jars marinated artichoke hearts |
1 small onion, finely chopped |
1 garlic clove, minced |
4 eggs, beaten |
1/4 cup plain fine breadcrumbs |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon oregano |
1/8 teaspoon hot pepper sauce |
2 cups sharp cheddar cheese, shredded |
2 tablespoons fresh parsley, minced |
Directions:
1. Preheat oven to 325 degrees.
2. Drain marinade from 1 jar of artichokes hearts into medium skillet.
3. Drain second jar and discard marinade (or reserve for use in salads).
4. Chop artichokes and set aside.
5. Heat oil, add onion and garlic and saute until onion is limp, about 5 minutes.
6. Combine eggs,breadcrumbs,salt, pepper, oregano and hot sauce.
7. Fold in cheese and parsley.
8. Add artichokes and sauteed onion mixture, blending well.
9. Pour into a greased 9 inch square baking dish.
10. Bake for 30 minutes.
11. Allow to cool slightly before cutting into 1 inch squares.
12. * May be prepared a day or two ahead and reheated 10 to 12 minutes.
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