Artichoke Hors D'oeuvres

I like artichoke, but I've gotten a bit annoyed lately with the blah-ness of some artichoke recipes lately. I'm not sure if it's because some don't specify water-packed vs marinated, or if the water-packed just doesn't have the punch it should... Anyway, this one wasn't bad, but I've definitely made better ones. 

I also had to do a little research on what would be considered a "sharp cheese." We went with Asiago, but here's some others: Canadian cheddar, Manchego, Parmesan, Romano, sharp American, sharp Swiss, Provolone. 

• 2 jars marinated artichoke hearts, drained and chopped (save liquid from 1 jar)
• 1 small white onion, chopped
• 1 clove garlic, minced
• 4 eggs
• 1/4 cup fine bread crumbs
• 2 Tbsp parsley, chopped
• 1/4 tsp salt
• large dash of pepper
• 1/8 tsp oregano
• 1/8 tsp Tobasco
• 1/2 lb sharp cheese, shredded

Preheat oven to 325 degrees. Use oil from 1 jar artichokes to sauté onion and garlic. In a bowl beat eggs and then add remaining ingredients. Place in a 9-inch square pan and bake 30 minutes or until cooked through. Cut into squares and serve. 

NOTES: This recipe was VERY vague. At the store there are small 6.5 oz jars of marinated artichoke hearts or 14 oz water-packed or marinated. I guessed that I needed two jars of the larger ones. I have no idea if that was the correct guess. 

Also, there didn't seem to be enough egg. There was no way to cut this recipe into squares. It would have worked as a dip? 

I had some suggestions from my guinea pigs that we add bacon or jalapeno for some more flavor. 

Serves 12

Prep Time: 10 minutes

Total Time: 45 minutes

Recipe from Our Daily Bread - 50th Anniversary cookbook from Young Ladies Institute of Tulare, CA