- 2 (6 ounce) jars marinated artichoke hearts, divided
- 1 small onion, finely chopped
- 1 1/2 cloves garlic, minced
- 4 large eggs, beaten
- 1/4 cup dry bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon hot pepper sauce (such as Tabasco®)
- 3/4 pound sharp Cheddar cheese, shredded
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated Parmesan cheese
- Preheat oven to 325 degrees F (165 degrees C).
- Grease a 10x7x2-inch baking dish.
- Drain marinade from one jar of artichoke hearts into a skillet.
- Pour artichoke hearts from drained jar and the entire second jar (marinade and artichoke hearts) into a food processor. Blend until artichoke hearts are coarsely chopped and set aside.
- Cook and stir onion and garlic in the skillet with marinade over medium-low heat until onions are light brown, 5 to 7 minutes. Remove from heat and transfer to a large bowl.
- Stir onion mixture, eggs, bread crumbs, salt, black pepper, oregano, and hot pepper sauce together until well mixed.
- Stir sharp Cheddar cheese, parsley, Parmesan cheese, and chopped artichoke heart mixture into the onion mixture. Pour mixture into prepared baking dish.
- Bake in preheated oven until top is golden, 25 to 30 minutes. Cut into 1-inch squares and serve warm or cold.
04/01/2018
recipepes.com
Greek Artichoke Appetizer, recipe
PT15M
PT1H
5
455 calories
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