Monterey Artichoke Bake
|Marinated artichoke hearts||12 Ounce (2 Jars Of 6 Ounce Each)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Fine dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Grated monterey jack cheese||8 Ounce (2 Cups)|
|Dried basil leaves||1⁄4 Teaspoon, crushed|
|Dried oregano leaves||1⁄4 Teaspoon, crushed|
|Canned chopped green chilies||2 Tablespoon|
|Pimiento strips||3 (If Desired)|
Drain artichoke hearts, reserving 1 tablespoon marinade in a small saucepan.
Set artichoke hearts aside.
Add onion and garlic to reserved marinade.
Saute until onions are soft.
Preheat oven to 325°F (165°C).
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 hearts, breadcrumbs, Monterey Jack cheese, salt, basil, oregano, pepper, green chilies and sauteed onion mixture.
Spoon into prepared baking pan.
Bake 25 to 30 minutes in 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.