Artichoke Cheddar Squares

• Vegetarian

• Produce

  • 1 clove Garlic
  • 1/2 Onion, medium
  • 1/8 tsp Oregano, dried
  • 2 tbsp Parsley, fresh

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/8 tsp Tabasco sauce or your favorite hot pepper sauce

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, fine dried

• Dairy

  • 8 oz Cheddar cheese, sharp grated

• Liquids

  • 1 14 ounce can Artichoke hearts in water

Found on pinchmysalt.com

Description

Ingredients

• 1/2 medium onion, minced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 14 ounce can of artichoke hearts in water
• 2 tablespoon minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon dried oregano
• 4 large eggs
• 1/8 teaspoon Tabasco sauce or your favorite hot pepper sauce
• 1/4 cup fine dried bread crumbs
• 8 ounces sharp cheddar cheese, grated (about 2 cups)

Directions

• Preheat oven to 325 degrees. Spray a 1 1/2 or 2 quart baking dish or pan with nonstick cooking spray (11 x 7 inch rectangle, 8 inch square, or 9 inch square pans will all work).
• Heat olive oil in a skillet over medium heat. Cook onion until softened and just starting to brown a bit. Add garlic and cook for another minute. Remove pan from heat and set aside.
• Drain the can of artichoke hearts and pat them dry with a paper towel. Chop the hearts up into small pieces and place in a mixing bowl. Add minced parsley, salt, pepper, and oregano. Stir everything together.
• In a separate small bowl, whisk together eggs and hot sauce. Add eggs to artichoke mixture along with the dry bread crumbs. Stir well to combine. Stir in cheddar cheese.
• Spread mixture evenly in baking dish and bake at 325 degrees for 30 minutes. Let cool in pan for a few minutes before cutting and serving.