2 jars (6 oz. each) Cara Mia Marinated Artichoke Hearts
2 c. shredded sharp cheddar cheese (1/2 lb.)
2 eggs, slightly beaten
1 tbsp. chopped parsley
1/4 tsp. cayenne pepper
1 c. chopped onion
1/4 tsp. oregano leaves, crushed
2 tbsp. fine dry bread crumbs
1 tbsp. melted butter

Microwave Directions:

Drain artichokes, reserving marinade. Chop artichokes; place in Pyrex bowl. Stir in cheese, eggs, parsley and pepper.

In Pyrex Clear Advantage 8 inch square non stick baking dish, combine onion, oregano and 2 tablespoons reserved marinade. Cover with wax paper. Microwave on high 4 minutes or until tender. Stir artichoke mixture into baking dish.

Combine bread crumbs with melted butter. Top artichoke mixture with bread crumbs. Cover with wax paper. Microwave on medium 10 minutes, rotating dish 1/2 turn once during heating.

Uncover; microwave on medium 2 minutes or until hot and bubbly. Let stand 5 minutes before cutting into squares.

Conventional Directions:

Substitute soft dry bread crumbs for fine dry bread crumbs and 1 tablespoon firm butter for melted butter.

Drain artichokes, reserving marinade. Chop artichokes; place in Pyrex bowl. Stir in cheese, eggs, parsley and pepper.

Spoon 2 tablespoons reserved marinade into a Visions skillet. Over medium heat in hot marinade, cook onion with oregano until tender; add to chopped artichoke mixture.

Pour into Pyrex Clear Advantage 8 inch square non stick baking dish. Sprinkle top with bread crumbs; dot with butter.

Bake at 350 degrees for 30 minutes or until hot and lightly browned. Cut into squares. Makes 20 appetizers.