Drain artichoke hearts.
Place 1 artichoke heart on each slice of bread.
Stir together cheese and mayonnaise.
Spread about 1 tablespoon cheese mixture on top of each artichoke heart.
Place on baking sheet.
Broil for 2 to 3 minutes or until the cheese is melted and light golden brown.
Serve immediately.
Drain marinade from 1 jar of artichoke hearts into a frying pan.
Add onion and saute until softened.
Drain liquid from other jar of artichoke hearts and discard.
Chop artichokes into small pieces.
In a bowl, beat eggs with fork.
Add crumbs, salt, pepper, oregano and Tabasco sauce.
Stir in cheese, parsley, artichokes and onion.
Preheat oven to 325\u00b0.
Grease 9 x 11-inch pan.
Place 1 teaspoon of marinade from artichokes in a saute pan.
Add the minced onion and garlic.
Saute over medium heat until onion is limp.
Chop the artichoke hearts, set aside.
In a bowl mix all remaining ingredients.
Blend well.
Add the onion mixture and artichoke hearts; blend.
Pour into prepared pan.
Bake for 30 to 40 minutes.
Done when puffed and brown.
Serve warm or at room temperature.
In a small skillet, saute onion and garlic in oil until tender.
Stir in artichokes.
Remove from heat; set aside.
In a large bowl, whisk the eggs, parsley, salt, pepper, oregano and hot pepper sauce.
Stir in cheese, cracker crumbs and artichoke mixture.
Pour into a greased 11x7x2-inch baking dish.
Bake, uncovered, at 325 degrees for 25-30 minutes or unil a knife inserted near the center comes out clean.
Cool for 10-15 minutes before cutting into 1-inch squares.
Serve warm.
Drain liquid from 1 jar artichoke hearts into a frying pan. Drain liquid from other jar and save for other uses.
old in dry spinach and artichoke hearts.
-Fold the mixture
NOTE - orginal recipe did not give ounce measurements
Drain liquid from one jar of artichokes into pan.
Chop artichokes and set aside.
Add onion to liquid in pan and saute. (Add a little garlic salt.)
Beat eggs; add bread crumbs and seasonings.
Stir in cheese, parsley, artichokes and onion.
Put in greased 9 x 9-inch pan.
Bake at 325\u00b0 for 30 minutes.
Cut into 1-inch squares and serve hot or cold.
Blend cream cheese, chili sauce, parsley, onion and hot pepper sauce; gradually stir in drained tuna.
Beat until mixture is thoroughly blended.
Pack in a 4-cup mold or small bowl; chill thoroughly at least 3 hours.
If desired, garnish with sliced stuffed green olives.
Makes 3 cups pate.
Serve with your favorite crackers.
Drain marinade from 1 jar of the artichokes into a frying pan. Drain the other jar.
Chop all the artichokes; set aside.
Add onion and garlic to frying pan and saute until onion is limp, about five minutes.
In a bowl, beat the eggs with a fork.
Add the crumbs, salt, pepper, oregano and hot pepper seasoning.
Stir in the cheese, parsley, artichokes and onion mixture.
Turn into a greased 7 x 11-inch baking pan.
Bake in a 325\u00b0 oven for about 30 minutes or until set, when lightly touched.
Let cool in pan, then cut into ...
Drain marinade from 1 jar artichokes into a frying pan and saute onion until limp.
Drain marinade from other jar and throw out, keeping only artichokes.
Chop into pieces.
In a bowl, beat eggs with a fork, add crumbs, salt, pepper, oregano and Tabasco sauce.
Stir in cheese, parsley, artichokes and onions.
Turn mixture into greased 7 x 11-inch baking pan.
Bake at 325\u00b0 for 30 minutes or until set when lightly touched.
Let cool in pan.
Cut into squares and serve cold or hot.
Drain liquid from 1 jar artichokes into a frying pan.
Drain other jar.
Chop artichokes and set aside.
Add the onion and garlic to the frying pan and saute until onion is limp.
Drain marinade from 1 jar of artichokes into frying pan; drain the other jar (save for other uses).
Chop all the artichokes; set aside.
Add onion and garlic to pan; saute until limp.
Beat eggs in a bowl; add crumbs, salt, oregano and hot pepper.
Stir in cheese, parsley, artichokes and onion mixture.
Turn into a greased 7 x 11-inch baking pan; bake at 325\u00b0 for about 30 minutes until set.
Let cool in pan; cut into squares.
Serve cold or heat in 325\u00b0 oven for 10 to 12 minutes.
Makes 6 dozen 1-inch squares.
Drain marinade; reserve.
Chop artichokes and set aside. Saute onion and garlic in small amount of marinade. Beat eggs with fork and add crumbs and seasonings.
Stir in parsley, artichokes and onion-garlic mixture. Turn into buttered 7 1/2 x 11 1/2-inch Pyrex bake pan (2-quart).
Bake at 325\u00b0 for 30 minutes or until set when lightly touched.
Let cool in pan, then cut in 1-inch squares.
Drain artichokes; put small amount of marinade in frypan.
Add onion and garlic to frypan; saute until limp.
Chop artichokes. Add all ingredients.
Spread in a 9 x 13-inch baking pan.
Top with Parmesan, if desired.
Bake at 325\u00b0 for 1/2 hour, until set. Cool; cut into squares.
Drain marinade from 1 jar of hearts into frying pan.
Drain other jar.
Chop all hearts and set aside.
Add onion and garlic to frying pan and saute until onion is limp, about 5 minutes.
Pour oil from one jar of artichokes into frying pan and saute onion.
Drain other jar.
Chop artichokes into small bits and combine with other ingredients.
Pour into 9 x 9-inch casserole dish.
Bake at 325\u00b0 for 30 minutes.
Cool and cut into squares. Serve hot or cold.
Drain marinade from 1 jar artichokes into saucepan.
Drain other jar and discard juice.
Chop artichokes and set aside.
Saute onion and garlic in marinade until tender.
In bowl beat eggs.
Add all the ingredients to eggs and turn into baking dish (7 x 11-inches), sprayed with Pam.
Bake at 325\u00b0 for 30 minutes.
Let cool and cut into squares.
Drain marinade from 1 jar artichokes into a skillet.
Drain the other jar and discard marinade.
Chop all artichokes and set aside.
Add onions and garlic to skillet; saute until clear.
Beat eggs.
Add crumbs and seasonings.
Stir in cheese, parsley, artichokes and onion mixture.
Turn into a greased 7 x 11-inch pan.
Bake at 325\u00b0 for 30 minutes.
Allow to cool in pan.
Cut into 1-inch squares.
Serve hot or cold.
Preheat oven to 325 degrees.
Drain marinade from 1 jar of artichokes hearts into medium skillet.
Drain second jar and discard marinade (or reserve for use in salads).
Chop artichokes and set aside.
Heat oil, add onion and garlic and saute until onion is limp, about 5 minutes.
Combine eggs,breadcrumbs,salt, pepper, oregano and hot sauce.
Fold in cheese and parsley.
Add artichokes and sauteed onion mixture, blending well.
Pour into a greased 9 inch square baking dish.
Bake for 30 minutes.
Allow to cool slightly ...