2 (6 oz. each) jars marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 eggs, beaten
1/4 cup fine breadcrumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
1/8 teaspoon hot pepper seasoning
2 cups shredded sharp cheddar cheese
2 tablespoons minced parsley

Preheat oven to 325°F. Drain marinade from 1 jar of artichoke hearts into medium skillet. Drain second jar and discard marinade (or reserve for use in salads). Chop artichokes and set aside.

Heat marinade; add onion and garlic and sauté until onion is limp, about 5 minutes. Combine eggs, breadcrumbs, salt, pepper, oregano and hot pepper seasoning. Fold in cheese and parsley. Add artichokes and sauteed onion mixture, blending well. Pour into 9-inch square glass baking dish.

Bake about 30 minutes. Allow to cool briefly before cutting into 1-inch squares (can also be served cold).

Makes 4 to 6 servings.

Note: May be prepared a day or two ahead and reheated 10 to 12 minutes.

Submitted by: Marilyn Boyd