Margaret Austin of Marysville, Washington, USA sent this to me in 2001 when I was collecting recipes for a proposed cookbook. She wrote: "This is a favorite recipe of artichoke fans. If I bring this disk as potluck for a gathering, it is always eaten very quickly." I had the same experience when I served this hors d'ouevre.
⅓ cup onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
4 eggs, well beaten
14 ounce can of artichoke hearts, drained, finely chopped (do not use marinated hearts)
8 ounces Swiss or Monterey Jack cheese, shredded, or a combination of both
2 tablespoons minced parsley
⅓ cup onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
4 eggs, well beaten
14 ounce can of artichoke hearts, drained, finely chopped (do not use marinated hearts)
8 ounces Swiss or Monterey Jack cheese, shredded, or a combination of both
2 tablespoons minced parsley
¼ cup coarse dry bread crumbs
¼ teaspoon oregano
¼ teaspoon salt
⅛ teaspoon pepper - Saute onion and garlic in olive oil.
- Combine eggs, artichokes, crumbs, cheese, parsley, oregano, salt and pepper.
- Add onions and garlic to the artichoke mixture.
- Spread in a buttered 11 x 7 inch baking dish.
- Bake at 325 Fahrenheit for 30 minutes.
- Cool for 10-15 minute.
- Cut into squares and serve.
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