1 small yellow onion, fine chopped
1 clove garlic, minced
4 eggs
1/4 cup fine dry bread crumbs
2 tablespoons chopped parsley
1/8 teaspoon black pepper and dry oregano
1/8 teaspoon hot red pepper sauce
8 ounces cheddar cheese, grated (2 cups)
Preheat oven to 350 degrees. Drain artichoke hearts, reserving 2 tablespoons of the oil, and chop fine.
Heat the 2 tablespoons of reserved oil in a small heavy skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft,about 5 minutes. Remove from the heat and cool for about 5 minutes.
In a medium bowl, beat the eggs until frothy. Stir in breadcrumbs, seasonings, cheese, artichokes and cooled skillet mixture. Pour into a greased 8 x 8-inch baking pan. Bake for 30 minutes or until lightly browned. Cool for 10 minutes, then cut into 1 inch squares. Will keep, tightly covered and refrigerated for 2 days. Can be wrapped in heavy duty foil, labeled and frozen for up to 1 month. Serve warm or at room temperature.
Makes about 5 dozen.