2 jars marinated artichoke hearts
1 c. grated Cheddar cheese
1/2 tsp. Lea & Perrins
1 bunch green onions
2 tbsp. parsley, minced
1 clove garlic, mashed
1/2 tsp. Tabasco sauce
4 eggs, well beaten
1/2 c. crumbled soda crackers

Drain artichoke hearts, reserve oil. Pour 3 tablespoons of the reserved oil in pan and saute the onions. Chop artichokes and add cheese, Lea & Perrins, Tabasco and eggs. Add onions and garlic; mix well. Pour mixture into greased pan, 8 x 8 inch or 10 x 6 1/2 inch. Sprinkle with crackers and parsley. Bake for 35-40 minutes at 325 degrees. Chill for several hours before cutting into small squares and serving. Can also be served hot. Makes 25-30 squares.