1. Preheat oven to 325 degrees. Spray a 9 inch square baking pan with non stick oil spray.
2. Drain artichokes, saving 3 TB of the liquid, finely chop the artichokes and set aside. Place the 3 TB of artichoke liquid in a medium skillet. Add the onions and garlic and sauté for about 5 minutes, till the onion is tender but not browned. Cool a few minutes.
3. In a medium bowl, combine the eggs, bread crumbs, salt, pepper and oregano. Slowly mix in the cheeses, parsley and artichoke. Blend in the onion and garlic mixture.
4. Pour mixture into prepared pan and bake about 20 to 25 minutes until set. Allow to cool before cutting. Cut into one inch squares. Serve warm, cold, or at room temperature. May be frozen and served later.
Originally Submitted
4/21/2013
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