Margaret Austin of Marysville, WA, USA sent me this recipe in 2001. She wrote: "This is a favorite recipe of artichoke fans. If I bring it to a potluck or a gathering, it is always eaten very quickly." I have made this many times with the same result.
1/3 cup onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
4 eggs, well beaten
14 ounce can of artichoke hearts, drained and finely chopped
-- do not use marinated hearts
1/4 cup coarse breadcrumbs
8 ounces Swiss or Monterey Jack cheese (or a combination of both), shredded
2 tablespoons minced parsley
1/4 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
4 eggs, well beaten
14 ounce can of artichoke hearts, drained and finely chopped
-- do not use marinated hearts
1/4 cup coarse breadcrumbs
8 ounces Swiss or Monterey Jack cheese (or a combination of both), shredded
2 tablespoons minced parsley
1/4 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
- Sauté onion and garlic in olive oil
- Combine eggs, artichokes, breadcrumbs, cheese, parsley, oregano, salt and pepper.
- Add the onions and garlic to the artichoke mixture.
- Spread in a buttered 7 x 11 inch baking pan.
- Bake at 325° Fahrenheit for 25 minutes.
- Cool for 10-15 minutes.
- Cut into squares and serve.
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