| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizers, Posted | 25 | Servings | |
INGREDIENTS
| 12 | oz | Artichoke Hearts |
| 1 | sm | Onion; Finely Chopped |
| 1 | Clove Garlic; Crushed | |
| 4 | Eggs | |
| 1/4 | c | Fine Dry Breadcrumbs |
| 8 | oz | Monterey Jack Cheese; Shredded |
| 1/4 | ts | Dried Basil; Crushed |
| 1/4 | ts | Dried Oregano; Crushed |
| 1/8 | ts | Pepper |
| 2 | tb | Green Chiles; Finely Chopped |
INSTRUCTIONS
Drain marinated artichoke hearts, reserving 1 tbsp marinade in a small saucepan. Finely chop artichokes; set aside. Add onion and garlic to reserved marinade. Saute, stirring occasionally, over medium heat until onion is soft, about 5 minutes. Preheat oven to 325. Grease an 8" square baking pan; set aside. Beat eggs in a medium bowl until foamy. Stir in artichokes, bread crumbs, cheese, basil, oregano, pepper, chilies and sauteed onion mixture. Spoon into prepared baking pan. Bake 25 to 30 minutes or until mixture is firm. Let stand 5 minutes. Cut into 25 squares. Serve warm or cold. Recipe by: Appetizers and Small Meals by Mable Hoffman Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May 06, 1998
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