Drain one jar artichoke hearts and use juice to saute onion and garlic.
Chop hearts and add to sauteed mixture.
Beat eggs in bowl; add bread crumbs, salt, pepper, oregano, pepper sauce and parsley.
Add sauteed mixture.
Mix well; add cheese.
Bake at 325\u00b0 in 7 x 11-inch baking dish for 30 minutes.
Let set 2 hours before cutting into squares.
Cut into 1-inch squares to serve as an appetizer or larger squares to serve as a vegetable.
May be served hot or cold.
ne of the jars of artichoke hearts directly into a skillet
old in dry spinach and artichoke hearts.
-Fold the mixture
to 3 tablespoons of artichoke marinade, until soft.
Mix
Butter an 8 x 8-inch glass pan with 1 teaspoon butter or margarine.
Saute onion, garlic and parsley in a little butter until onion is translucent.
Meanwhile, drain and chop artichoke hearts.
While they are still \"draining,\" beat eggs until they are light.
Add bread crumbs and seasonings.
Mix well.
Stir in cheese, sauteed onion, garlic and parsley and artichoke hearts. Put in greased pan.
Bake 35 minutes at 325\u00b0, until it feels firm to touch.
Let stand 15 minutes before cutting into squares.
Drain artichoke hearts and save the marinade.
Chop up the artichokes.
Saute the onion in the marinade.
Combine eggs with breadcrumbs.
Add everything else and pour into a 7 x 11-inch pan. Bake at 325\u00b0 for 30 minutes.
Cut into squares when cool.
Pour marinade from 1 jar of artichoke hearts in skillet, heat and saute onion and garlic.
Chop artichokes from each jar and set aside.
In a separate bowl, combine eggs, breadcrumbs, salt,pepper, oregeno, and hot sauce.
Fold in cheese and parsley.
Add artichokes and onions, and mix well.
Spoon into a 9-inch square baking dish.
Bake uncovered at 325 degrees for 30 minutes.
Allow several minutes before cutting into squares to serve.
emove from heat, stir in artichoke hearts, onion, marjoram, oregano and
Drain hearts.
Keep water from hearts in a separate dish. Mash hearts.
Add bread crumbs, garlic, cheese and oil.
Mix egg with artichoke water.
Mix all together and press into pan. Sprinkle with bread crumbs and cheese.
Bake for 30 minutes at 350\u00b0.
Let cool and cut into squares.
Drain artichokes, reserving marinade; chop.
In large bowl, beat eggs, seasonings and parsley.
Mix in cheese and bread crumbs.
Mince onions and garlic.
Saute in 2 tablespoons of reserved marinade.
Add zucchini and cook 1 minute.
Stir onions, garlic, zucchini and artichoke hearts into cheese mixture. Place in greased 9 x 13-inch pan.
Bake in preheated 350\u00b0 oven for 30 minutes or until firm.
Cool a few minutes and then cut into squares.
Saute onions and garlic in oil.
Add artichoke hearts, cracker crumbs, onions, Tabasco sauce, salt and pepper to eggs.
Pour into greased 9 x 13-inch pan.
Sprinkle with grated cheese.
Bake 30 minutes at 375\u00b0.
Cut into squares.
Serve either hot or cold.
Cook onion in water until tender, about 5 minutes; drain.
In a bowl combine eggs, bread crumbs, salt and pepper, oregano and hot sauce.
Stir in onion, cheese and artichokes.
Spread in well-greased baking dish (11 x 7 x 1 1/2-inch).
Bake in a 350\u00b0 oven for 17 to 18 minutes. (Test at this time, it may need longer.)
Cut in 1-inch squares.
Garnish with pimento strips, if desired.
Good hot or cold.
Makes about 60 small squares.
Drain juice from one jar of artichokes into a skillet.
Saute onion and garlic in juice.
Drain other jar and chop all artichokes.
In a bowl, beat eggs; add bread crumbs, Tabasco sauce, oregano, salt and pepper.
Stir in onion, garlic, cheese and artichokes.
Mix well.
Bake in 9 x 13-inch pan for 30 minutes at 325\u00b0.
Cut in squares and serve hot.
Can be made in advance and rewarmed on a cookie sheet.
Yields 30 squares.
Drain artichokes, reserving marinade from one jar.
Saute onion in marinade.
Cut up artichokes.
Beat eggs and add crumbs and seasonings.
Stir in cheese, sauteed onion and artichokes. Turn into a greased 11 x 7-inch baking pan.
Bake at 325\u00b0 for 30 minutes.
Cool slightly before cutting into squares.
Makes 40 servings (I don't believe it!).
Drain artichokes; save oil from one jar.
Saute onion and garlic in the saved oil. Chop artichokes. Beat eggs. Add crumbs and spices. Add rest of ingredients and mix well.
Pour into greased 8 x 11-inch Pyrex pan. Bake at 325\u00b0 for 30 minutes or until firm to touch. Cool slightly. Cut into squares and serve warm.
aking dish before cutting into squares to serve.
Drain 1 jar artichoke hearts and use juice to saute onion and garlic.
Chop hearts and add to sauteed mixture.
Beat eggs in bowl; add bread crumbs, salt, pepper, oregano, Tabasco sauce and parsley.
Add sauteed mixture.
Mix well and add cheese.
Bake at 325\u00b0 in a 7 x 11-inch baking dish for 30 minutes.
One and one-half hours before serving:
Drain liquid from artichokes into 1-quart saucepan.
Drain liquid from second jar and discard.
Finely chop artichokes and set aside.
Grease a 12 x 8-inch baking dish.
Cook minced onion in artichoke juice until tender.
Beat eggs with a fork in medium bowl.
Stir in cooked onion, chopped artichokes, Mozzarella cheese, bread crumbs, parsley, salt and pepper.
Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate.
Drain artichokes, saving marinade from one jar.
In marinade, saute onion.
Cut up artichokes.
Beat eggs and add crumbs and seasoning.
Stir in remaining ingredients.
Turn into a greased 7 x 11-inch pan.
Bake at 325\u00b0 for 30 minutes.
Let cool before cutting into squares.
Serve hot or cold.
Saute onion and garlic in a little butter until limp.
Add eggs, bread crumbs and seasonings.
Add other ingredients.
Pour into 8 x 8-inch greased pan and bake at 350\u00b0 until set, or about 30 minutes.
Cut in small squares.