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.