Directions Edit

  1. Drain the juice from the artichoke hearts into a frying pan.
  2. Saute the onion and garlic in the artichoke liquid until the onion is transparent.
  3. Beat the eggs in a small bowl until frothy; add breadcrumbs, salt, pepper, oregano, and Tabasco.
  4. Stir in the cheese, parsley, chopped artichokes and onion mixture.
  5. Turn into a 7 x 11 in. buttered baking pan and bake for 30 minutes at 325 °F.
  6. Let cool in the pan.
  7. Cut in 1" squares.
  8. Serve cold or reheat at 325 °F for 10-12 minutes. Freezes well after cooked.

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