| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Servings |
ppl
|
Ingredients
- 1 12 oz jar artichoke hearts marinated in oil
- 2 T olive oil or the reserve marinade from the artichoke jar
- 1 small vidalia onion finely chopped
- 1 garlic clove minced
- 4 eggs
- ¼ C gluten free bread crumbs
- ⅛ tsp pepper
- ¼ tsp Salt
- ½ tsp thyme
- ⅛ tsp hot red pepper sauce (if desired)
- 2 C sharp cheddar cheese
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees F.
- Drain artichoke hearts and chop fine. If using hearts marinated in oil, reserve 2 tablespoons of the oil.
- Heat the 2 tablespoons of the reserved oil OR 2 tablespoons of olive oil, in a small skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft-about 5 minutes. Add the chopped artichoke hearts and saute with onion and garlic for an additional minute. Remove from heat and cool for about 5 minutes.
- In a medium bowl, beat the eggs until frothy. Stir in the breadcrumbs, seasonings, cheese, and artichoke, onion, garlic mixture. Pour into greased 9 X 9 baking pan.
- Bake for 30 minutes or until lightly browned. Cool for 10 minutes, then cut into 9 3-inch squares {if serving as the main course} or 27 1-inch squares {if serving as an appetizer}. Will keep, tightly covered and refrigerated for up to 3 days.