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.