Recipe - Monterey Artichoke Bake

12 ounce Artichoke Hearts
1 small Onion; Finely Chopped
1 Clove Garlic; Crushed
4 Eggs
One fourth cup Fine Dry Breadcrumbs
8 ounce Monterey Jack Cheese;
Shredded
One fourth teaspoon Dried Basil; Crushed
One fourth teaspoon Dried Oregano; Crushed
1/8 teaspoon Pepper
2 tablespoon Green Chiles; Finely Chopped

Drain marinated artichoke hearts, reserving 1 tbsp marinade in a small
saucepan. Finely chop artichokes; set aside. Add onion and garlic to
reserved marinade. Saute, stirring occasionally, over medium heat until
onion is soft, about 5 minutes. Preheat oven to 325. Grease an 8" square
baking pan; set aside. Beat eggs in a medium bowl until foamy. Stir in
artichokes, bread crumbs, cheese, basil, oregano, pepper, chilies and
sauteed onion mixture. Spoon into prepared baking pan. Bake 25 to 30
minutes or until mixture is firm. Let stand 5 minutes. Cut into 25 squares.
Serve warm or cold.

Recipe by: Appetizers and Small Meals by Mable Hoffman

Posted to MCRecipe Digest by Meg Antczak meginny@frontiernet.net on May
06, 1998