Low-Fat Artichoke Nibbles


>From ``Sunset All-Time Favorite Recipes''

2 (6-ounce) jars marinated artichoke hearts
1 small yellow onion, peeled and finely chopped
1 clove garlic, minced
4 eggs, lightly beaten
1/4 cup fine dry bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried leaf oregano, crumbled
1/8 teaspoon hot red pepper sauce
2 cups coarsely shredded sharp cheddar cheese (about 1/2 pound)
2 tablespoons minced parsley


Preheat oven to 325 degrees. Grease 8-by-8-by-2-inch baking pan; set aside. Drain marinade from 1 jar artichokes into small skillet; discard marinade from second jar. Coarsely chop artichoke hearts and set aside. Heat marinade in skillet. Add onion and garlic to skillet, set over moderate heat, and stir-fry until glassy, about 3 to 5 minutes. Cool 5 minutes. Transfer to large bowl. Add eggs, bread crumbs, salt, pepper, oregano, hot pepper sauce, cheese, chopped artichokes and parsley, and mix well. Pour into pan and bake uncovered about 30 minutes, until set like custard. Cool slightly, cut into inch squares, and serve warm or at room temperature.

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