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Cooked by: Chef / Last Modified: 3/24/2004 / Course: appetizer / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 0 |
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Directions: Drain the marinate of 1 jar into a sauce/fry pan. Keep the marinade from the 2nd jar for salad dressing or dispose of. Chop the marinated artichoke into small pieces. Saute' the onions and garlic in the marinade in the sauce/fry pan until translucent. Once cooked, mix all the ingredients together, thoroughly. Pour into a 7"x11" greased pyrex pan. Bake at 325 degrees for roughly 40 minutes. They should be lighlyly brown on the edges. Check after 30 minutes to gauge progress. Ovens can vary with temperature controls. Once cooked completely, cool and cut into little 1" squares. Can be served hot or cold.
Ingredients:
12 (2 jars) marinated hearts of artichokes
1 small, finely diced onion, yellow
1 Pound(s) minced garlic
4 beaten (before adding) egg
1/4 fine (Italian) bread crumbs
87/2000 Ounce(s) salt
217/10000 Ounce(s) ground pepper/dried oregano/ tab black pepper
217/10000 Ounce(s) dried oregano
1/8 or to taste tobasco sauce
1 27/625 Pound(s) grated extra sharp cheddar cheese
2 Bunch(s) fresh Italian parsley |
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