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Here is a new recipe I made last night. They turned out really good. I added chopped jalapenos...of course!
Artichoke Nibbles
2 (6-oz.) jars marinated artichoke hearts
1 medium onion, finely chopped
2 garlic clove, crushed
4 eggs, beaten
1/3 cup dry bread crumbs
1 T. fresh oregano or 1/2 t. dried
2 T. chopped fresh parsley or 1 t. dried
1 t. salt
1/4 t. fresh ground black pepper
1/4 t. to 1 t. hot pepper sauce
2 cups grated sharp cheddar cheese
Preheat the oven to 325°.
Grease an 8-inch square pan.
Drain the marinade from one of the jars of artichoke hearts into a small skillet. Heat the marinade and add onion and garlic. Cook until the vegetables are soft, stirring occasionally.
Drain the second jar of artichoke hearts, discarding marinade. Chop both jars of artichoke hearts and place them in a medium bowl, mix with remaining ingredients.
Pour into baking pan. Bake 35 to 45 minutes, or until the mixture is set. Allow to cool 10 minutes before cutting it into bite-size squares. Serve warm.
Artichoke Nibbles
2 (6-oz.) jars marinated artichoke hearts
1 medium onion, finely chopped
2 garlic clove, crushed
4 eggs, beaten
1/3 cup dry bread crumbs
1 T. fresh oregano or 1/2 t. dried
2 T. chopped fresh parsley or 1 t. dried
1 t. salt
1/4 t. fresh ground black pepper
1/4 t. to 1 t. hot pepper sauce
2 cups grated sharp cheddar cheese
Preheat the oven to 325°.
Grease an 8-inch square pan.
Drain the marinade from one of the jars of artichoke hearts into a small skillet. Heat the marinade and add onion and garlic. Cook until the vegetables are soft, stirring occasionally.
Drain the second jar of artichoke hearts, discarding marinade. Chop both jars of artichoke hearts and place them in a medium bowl, mix with remaining ingredients.
Pour into baking pan. Bake 35 to 45 minutes, or until the mixture is set. Allow to cool 10 minutes before cutting it into bite-size squares. Serve warm.