Drain (2) 6 1/2 ounce jars marinated artichoke hearts, reserving 1/2 marinade
Chop
Cook 3/4 cup minced onion in reserved marinade over moderate heat for five minutes.
Let cool ten minutes. Add:
Artichoke hearts
2 cups grated cheese (sharp)
4 large eggs, lightly beaten
1/4 cup stale bread crumbs (I use Progresso Italian)
1 teaspoon minced garlic
1/2 teaspoon minced parsley
1/4 teaspoon salt
1/8 teaspoon oregano
1/8 teaspoon Tobasco
1/8 teaspoon pepper
Mix well. Put into greased 11-inch by 7-inch pan. Bake in preheated 350-degree oven thirty minutes. Let cool 5 minutes. Cut into squares approximately 2-inches by 2-inches. Makes about fifteen.
