Monterey Artichoke Bake
List of Ingredients
2 (6-ounce) jars marinated artichoke hearts
1 small onion, finely choppped
1 garlic clove, crushed
4 eggs
2 cups grated Monterey Jack cheese (8 oz.)
1/4 teaspoon salt
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1/8 teaspoon pepper
2 tablespoons finely chopped canned green chilies
Pimiento strips, if desiredRecipe
Drain artichoke hearts, reserving 1 tablespoon marinade in a small saucepan. Saute until onions are soft. Preheat oven to 325 degrees F. Grease an 8-inch square baking pan; set aside. Finely chop artichoke hearts; set aside. In a medium bowl, beat eggs until foamy. Stir in chopped artichoke heats, breadcrumbs, Monterey Jack, salt, basil, oregano, pepper, green chilies and sauteed onion mixture. Spoon into prepared baking pan. Bake 25 to 30 minutes in a preheated oven until mixture is firm. Cut into 25 to 30 small bars or squares. Garnish each piece with a strip of pimiento, if desired. Serve warm or cold. Make 25 to 30 appetizer servings.
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