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

1. Using the steel knife and dry work bowl of a food processor, process parsley until minced. With motor running, add two slices bread down the feed tube. Remove the parslied crumbs and set aside.

2. Insert the shredding disc and shred the cheese. Add to parslied crumbs.

3. Drain marinade from 1 jar of artichoke hearts into skillet. Drain other jar (reserve marinade for other uses).

4. Using the steel knife, process garlic until minced. Cut the onion into chunks and add to the garlic. Process, using pulse, until finely chopped.

5. Heat marinade in skillet over medium heat; add onion and garlic and cook, stirring, until onion is limp but not brown.

6. Process artichokes, eggs, salt, Tabasco, pepper and oregano until artichokes are chopped and mixture is combined. Add onion mixture, cheese, parslied crumbs and pimento; process, using pulse, until combined.

7. Turn into greased 10 inch quiche pan. Bake in preheated 375 degree oven 25 to 30 minutes.

8. Let cool in pan, then cut into wedges. Serve warm or at room temperature. Or cover, refrigerate and serve cold. 12 to 16 servings.