Potato, Artichoke and Parsley Tagine

• 14 cup extra virgin olive oil
• 1 medium onion, chopped
• 1 bunch parsley, coarsely chopped (about 11/4 cups packed)
• 6 canned artichoke hearts, drained and quartered
• 1 12 cups mashed potatoes
• 1 cup soft white breadcrumb
• 6 large eggs, beaten
• 1 teaspoon bottled minced garlic
• 1 teaspoon cayenne pepper
• salt

1. Spray a deep 8- or 9-inch ovenproof casserole with nonstick cooking spray.
2. You can grease with olive oil instead.
3. Heat oil in a small saucepan over medium heat.
4. Add the onion and parsley.
5. Saute until onion is translucent.
6. Add the artichokes; heat through.
7. In a bowl, combine the potatoes, breadcrumbs, eggs and garlic.
8. Stir in onion mixture, cayenne and salt to taste.
9. Transfer to casserole dish.
10. Bake for 35 to 45 minutes, or until golden-brown and center is firm to the touch.

extra virgin olive oil, onion, parsley, hearts, potatoes, white breadcrumb, eggs, garlic, cayenne pepper, salt

Taken from www.food.com/recipe/potato-artichoke-and-parsley-tagine-318180 (may not work)