Artichoke Nibbles

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2 jars marinated artichoke hearts
(6 oz. each), chopped
1 sm. onion, finely chopped
1 clove garlic, minced or pressed
4 lg. eggs
1/4 cup fine dry bread crumbs
1/8 tsp. pepper
1/8 tsp. dry oregano leaves
1/8 tsp. liquid hot pepper seasoning
2 cups sharp cheddar cheese, shredded
2 Tbsp. parsley, minced
Preheat oven to 325°.

Drain marinade from one jar of artichokes into a 10- or 12-inch frying pan. Drain remaining jar, reserve marinade for other uses. Chop all artichokes and set aside.

Heat marinade in frying pan over medium heat; add onion and garlic and cook, stirring, until onion is soft.

In a bowl, beat eggs with a fork. Stir in bread crumbs, pepper, oregano, and hot pepper seasoning. Add cheese, parsley, artichokes, and onion mixture. Stir all together and pour into greased 7" x 11" baking pan.

Bake uncovered until custard feels set when lightly touched, about 30 minutes.

Let stand in pan until warm, about 15 minutes, or let cool completely. Cut into 1-inch squares.

Serve; or cover and refrigerate, then serve cold. To reheat, place uncovered in a 325° oven 10 to 12 minutes or until hot.

15 – 20 servings : Sylvia Sublett Jones

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