2 x 6oz jars marinated artichoke hearts
1 onion, chopped
1 clove garlic, finely chopped
1/4 cup dry breadcrumbs (30 grams)
A few drops of Tabasco sauce to taste
1/2 pound Cheddar Cheese, shredded (200 grams)
1/4 teaspoon Salt (to taste)
1/8 teaspoon Pepper (pinch)
1/8 teaspoon Oregeno (pinch)
2 tablespoons fresh Parsley, chopped (8 grams)
Preheat oven to 325F (165C)
Drain and chop the artichokes, reserving the marinade from one jar.
Heat frying pan over medium heat and add the reserved marinade.
Once the pan is warm, add onion and cook gently until softened.
Add garlic and stir. Remove pan from heat.
Beat eggs in a large bowl.
Add breadcrumbs, Tabasco, salt, pepper and oregeno to the eggs and stir.
Add the chopped artichokes, cheese, parsley and cooked onion mixture to the eggs.
Pour mixture into greased 7 x 11 pan.
Bake for 30 minutes
Cool slightly and cut into 2 inch (or bitesized) squares.
Should yield 3 dozen.