2 (6 oz.) jars artichoke hearts marinated in oil
1 sm. yellow onion, finely chopped
1 clove garlic, minced
4 eggs
1/4 c. fine dry bread crumbs
2 tbsp. chopped parsley
1/8 tsp. each black pepper and dried oregano, crumbled
1/8 tsp. hot red pepper sauce
8 oz. Cheddar cheese, shredded (about 2 c.)

Preheat oven to 350 degrees. Drain the artichoke hearts, reserving 2 tablespoons of the oil, and chop fine. Heat 2 tablespoons of oil in a small heavy skillet over moderate heat. Add the onion and garlic and cook, stirring frequently, until soft - about 5 minutes. (Use oil from marinade.)

In a medium size bowl, beat the eggs until frothy. Stir in the bread crumbs, parsley, pepper, oregano, hot pepper sauce, cheese, artichoke hearts and cooled skillet mixture.

Pour into an 8x8 inch baking pan. Bake for 30 minutes or until browned. Cool for 10 minutes, then cut into 1 inch squares.

Can be tightly covered and refrigerated for 2 days. Or they can be wrapped in heavy aluminum foil and frozen for up to 1 month.

Serve warm or at room temperature. Makes about 5 dozen 1 inch squares.