1-12oz (355 mL) jar marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced
4 eggs, beaten
¼ cup (60 mL) fine dry bread crumbs
1/8 tsp (0.5 mL) each pepper, oregano and Tabasco sauce
1 cup (250 mL) light Cheddar cheese, grated
1 small jar pimento, chopped (optional)
2 tbsp (30 mL) chopped fresh parsley
Preheat oven to 325°F (160°C). Pour ¼ cup (60 mL) of liquid from the artichoke hearts into a fry pan. Add onion and garlic and sauté on medium to high heat. Drain out the rest of liquid from the artichoke hearts, coarsely chop, and set aside. In a medium sized bowl, combine eggs, bread crumbs, pepper, oregano and Tabasco. Stir in cheese, artichokes and pimento (if using). Add onion mixture. Pour into 8 x 8-inch (20 cm x 20 cm) greased square baking pan. Sprinkle with parsley. Bake at 325°F (160°C) for 30 minutes or until lightly set. Cool and cut into 1-inch squares.
Makes 24 servings.
Fat: 3.3 g
Sodium: 117.6 mg
Carbohydrate: 8.4 g
Fibre: 2.5 g
Protein: 5.4 g