Michael, This is one of Debbie's most popular vegetarian appetizers. You can make it in bulk, cook it in advance and it is equally good hot, room temp or even cold.
Artichoke Nibbles
2 jars (6 oz. each) marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced or pressed
4 eggs
¼ cup fine dry bread crumbs
¼ teaspoon salt
1/8 teaspoon each pepper, oregano leaves and liquid hot pepper seasoning
2 cups (8 oz.) shredded sharp Cheddar cheese
2 Tbsp. minced parsley
Drain marinade from 1 jar of artichokes into a frying pan. Drain other jar (reserve marinade for other uses). Chop all artichokes; set aside. Heat marinade in frying pan over medium heat; add onion and garlic and cook, stirring, until onion is limp.
In a bowl, beat eggs with a fork. Stir in crumbs, salt, pepper, oregano and hot pepper seasoning. Then stir in cheese, parsley, artichokes and onion mixture.
Turn into a greased 7 x 11 inch baking pan and bake, uncovered, in a 325 degree oven for about 30 minutes or until set when lightly touched. Let cool in pan, then cut into 1-inch squares. Serve warm or at room temperature.
Or cover, refrigerate, and serve cold. To reheat, bake, uncovered, in a 325 degree oven for 10 to 12 minutes or until hot.
Makes about 6 dozen.