2 (6 oz.) jars marinated artichoke hearts
1 sm. onion, finely chopped
1 clove garlic, minced or pressed
4 eggs
1/4 c. fine dry bread crumbs
1/8 tsp. pepper
1/8 tsp. oregano leaves
1/8 tsp. Tabasco
2 c. (8 oz.) shredded sharp Cheddar cheese
2 tbsp. minced parsley

Drain marinade from 1 jar artichokes into small frying pan. Drain other jar (save this marinade for other uses, such as in salad dressing). Chop all artichokes, set aside. Heat marinade in pan over medium heat; add onion and garlic and cook, stirring until onion is soft.

In bowl, beat eggs with fork. Stir in bread crumbs, all seasonings, cheese, parsley, artichokes and onion mixture. Turn into greased 7x11 inch baking pan. Bake uncovered in 325 degree oven for 30 minutes until set when lightly touched. Let cool in pan, then cut into 1-inch squares. Serve warm or at room temperature. Or cover, refrigerate and serve cold. To reheat, bake uncovered in 325 degree oven for 10-12 minutes.