2 (6 1/2 oz.) jars marinated artichoke hearts
3/4 c. minced onion
2 c. grated sharp Cheddar cheese
4 lg. eggs, lightly beaten
1/4 c. almond meal
1 tsp. minced garlic
1/2 tsp. minced fresh parsley
1/4 tsp. salt
1/8 tsp. each: oregano, Tabasco and pepper
Drain artichoke hearts, reserving 1/2 the marinade, and chop the hearts.
Saute the onion in the reserved marinade over moderate heat for 5 minutes
or until softened.
Let cool 10 minutes.
Add the artichokes, cheese and other ingredients.
Combine well. Transfer to a greased 11 x 7 inch pan.
Bake for 30 minutes at 325 degrees.
Let cool 5 minutes and cut into 2 x 2 inch squares.