2 jars marinated artichoke hearts
1 sm. onion, chopped
1 clove garlic, mashed
1/4 c. fine dry bread crumbs
1/2 lb. sharp Cheddar cheese, grated
4 eggs
2 tbsp. minced parsley
1/4 tsp. salt
1/8 tsp. each pepper, oregano & Tabasco

Drain marinade from artichokes and reserve measure 1/2 of marinade into skillet. Chop artichokes and set aside. Saute onion and garlic in marinade until onion is limp and opaque looking. Set aside when done.

In bowl, beat eggs. Add crumbs, cheese, artichokes and seasonings. Mix in sauteed onion and garlic. Mix well.

Turn into greased 8 x 13 inch glass or pyrex casserole pan (aluminum pans give an aluminum taste to nibbles). Bake at 325 degrees for 25 minutes. Let cool and cut into 1 inch squares. Serve cold or reheat in oven at 325 degrees for 10 minutes or microwave for 2 minutes. Makes approximately 6 dozen.