Nancy's father, John, was a character. He was a Type A engineer who later earned a PHD in Statistics. He retired as the Senior Vice President for Western Electric. He was a Life Master at duplicate bridge. He loved arranging fetes and was a machine gun chopper in the kitchen.
This recipe came to us on a 3 x 5 card from Nancy's folks and was John's signature dish. He originally got the recipe from the Summit, New Jersey YWCA and made it his. I checked the internet and similar recipes abound, but this is John's.
Warning! The pictures are of a quadruple batch that I made to welcome back my colleagues on the staff at my middle school. Do not let the size of the ingredients confuse you.
2 jars marinated artichoke hearts
1 medium onion, diced finely
½ teaspoon dried oregano
¼ cup fine bread crumbs
1-2 clove garlic, flattened and minced
½ pound sharp cheese (Cheddar or Cheshire works well), grated
2 Tablespoons fine minced parsley
salt and pepper to taste
Grease 8” x 8” flat pan or dish with olive oil
Beat eggs to combine and add seasonings, bread crumbs, and parsley.
Sweat (gently cook to translucent and soft without color) onions in oil from one jar of artichokes. Add garlic for the last one minute. Drain off oil and add to the egg mixture. Mix well.
Rough chop drained artichoke hearts. Add artichoke and cheese to egg mixture and mix well. Pour mixture in pan or dish and spread evenly.
Bake at 350 degrees until set and golden (approximately 30 to 50 minutes).
Allow to cool to warm and cut in 6 x 6 grid
Note: This freezes well for up to 30 days in sealed baggies.
|Ready to go in the oven|
|Just out of the oven|