2 6-oz jars artichoke hearts marinated in oil

1 small yellow onion finely chopped { I used a Vidalia onion which added a nice touch of sweetness}

1 clove garlic, minced

4 eggs

1/4 cup gluten free bread crumbs (or regular)

1/8 tsp black pepper

1/8 tsp dried oregano

1/8 tsp hot red pepper sauce, if desired

2 cups shredded cheddar cheese

Preheat oven to 350 degrees F. Drain (BUT reserve 2 TBSP of the oil) artichoke hearts and chop fine.

Heat the 2 tablespoons of the reserved 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 9×9 baking pan.

Bake for 30 minutes or until lightly browned. 

Cool for 10 minutes, then cut in to ~ 27 1-inch squares .

Will keep, tightly covered and refrigerated for up to 3 days.