Artichoke Nibbles

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ingredients 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 method 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