Artichoke Squares #2
Yield
1 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
|
|
| 1 | each |
garlic cloves
minced |
|
| 4 | large |
eggs
beaten |
|
| ¼ | cup |
bread crumbs
|
|
| 2 | jars |
artichoke hearts
chopped |
*
|
| 1 ½ | teaspoons |
oregano
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 2 | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
|
|
| 1 | each |
garlic cloves
minced |
|
| 4 | large |
eggs
beaten |
|
| 59 | ml |
bread crumbs
|
|
| 2 | jars |
artichoke hearts
chopped |
*
|
| 7.5 | ml |
oregano
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 473 | ml |
cheddar cheese
shredded |
|
Directions
Sauté the onion and garlic in marinade from 1 jar of artichoke hearts. Beat the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese.
Pour into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325℉ (160℃).
