Artichoke Squares

• 2 (6 oz.) jars marinated artichoke hearts, drained and chopped (reserve juice)
• 6 spring onions, sliced
• 1 clove minced or pressed garlic
• 1 c. shredded sharp Cheddar cheese, well packed
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. Tabasco sauce
• 4 well beaten eggs
• 3/4 c. dry bread crumbs, rolled fine
• 1/4 c. melted butter or margarine

1. Saute onions in 2 to 3 tablespoons of artichoke marinade, until soft.
2. Mix Worcestershire, Tabasco and eggs.
3. Fold sauteed onions, cheese and chopped artichoke hearts into the egg mixture and spread into a square buttered baking pan.
4. Melt butter in a saucepan and fold in bread crumbs; mix thoroughly.
5. Spread bread crumbs over top of artichoke mixture.
6. Bake at 325u0b0 for 40 minutes, or until mixture is set.
7. Remove and cool enough to put in refrigerator.
8. Allow to refrigerate at least 2 hours before serving.
9. Garnish with parsley.
10. Cut into 1-inch squares to serve. Stores well in refrigerator overnight.

hearts, spring onions, garlic, cheddar cheese, worcestershire sauce, tabasco sauce, eggs, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177663 (may not work)