The great thing about this appetizer is – it is better made early and reheated.  Can also be served at room temperature.

Ingredients:

• 12 oz marinated artichoke hearts
• 1 small onion, finely chopped (or dried)
• 4 eggs
• ¼ c fine bread crumbs
• ¼ t salt
• 1/8 t pepper
• 1/8 t oregano
• 1/8 t tobasco
• ½ lb sharp cheddar, grated
• 2 T parsley, minced (or dried)

Instructions:

1. Preheat oven to 325°.
2. Drain artichokes, saving half the oil.
3. Saute onions in oil (disregard if using dried onions).
4. Chop artichokes fine .
5. Beat eggs.
6. Add rest of ingredients and artichokes and onion.
7. Turn into 7×11 greased pan.
8. Bake at 325° for 30 minutes, until set.
9. Let cool, then cut into squares.
10. Serve cold, or reheat 325° for 10 minutes.

Serves: 6 dozen pieces

Note:  May be frozen before reheating.

Source:  Bonnie Discro (Children’s Home Society) and Pasadena Junior Women’s Stanford Club