By Ellen Fruchtman, President
An appetizer that’s delicious for any gathering!
1 cup cheddar cheese
1/4 cup fresh parsley leaves
1 medium onion
1 glove garlic
2 jars marinated artichoke hearts (in oil)
1/4 cup bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
Dash of Tabasco (optional)
Using your food processor, start by shredding your cheese and set aside (or use pew-shredded cheese). Insert your steel blade and mince the parsley and set aside. Wipe out the bowl. Chop the onion with 3-4 turns. Set aside. With machine running, drop garlic through the feed tube and mince. Scrape out and add to onions.
Drain your artichokes and pour oil from one jar into a large skillet. Chop the artichokes using on/off turns (do not purée). Heat oil in a skillet and sauté onions and garlic.
Place eggs in the work bowl and mix with 2 on/off turns. Add all remaining ingredients and process until combined.
Pour mixture into greased 7” x 11” pan. Bake at 325 degrees for 30 minutes. Cool pan and cut into 1-inch squares. Serve lukewarm or room temperature.