Monterey Artichoke Bake Recipe
Ingredients
| 2 (6-oz.) jars marinated artichoke hearts | ||
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Eggs | 4 standard | |
| 1/4 cup fine dry breadcrumbs | ||
| Monterey jack cheese | 2 Cup (16 tbs), grated | |
| Salt | 1/4 Teaspoon | |
| Dried basil leaves | 1/4 Teaspoon, crushed | |
| Oregano leaves | 1/4 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| Green chilies | 2 Tablespoon, finely chopped | |
| Pimiento strips, if desired | ||
Directions
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.
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.
Chef
