Drain juice from artichoke hearts and reserve the juice from one jar. Use
the reserved artichoke juice to saute the onions and garlic. Saute the
onions and garlic until limp. Chop drained artichoke hearts into small
pieces and set aside. ln a medium-sized bowl, beat eggs. Add bread crumbs
and seasonings and mix. Stir in cheese, parsley, sauteed onions and garlic.
Put into a 7x11 pan. Bake at 325° for 30 minutes, uncovered. Let cool and
cut into squares.
For hot and spicy artichoke squares, add 1 (4-oz) can green chilies,
drained and chop- ped, and 1 (4-oz) can jalape¤o peppers, drained and
chopped. Follow the same direc- tions as written for artichoke squares.
NANCY COUCH LEE
(MRS. JAMES M. JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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