The making of...
Drain liquid from 1 jar artichoke into 1-quart saucepan. Drain 2nd jar and discard juice. Finely chop artichokes and set aside.

Cook onions in liquid in saucepan over med. heat until tender.

In small bowl, beat eggs well. Stir in cooked onion, artichoke, cheese, breadcrumbs, parsley, salt and pepper.

 

Spread evenly in a greased 12x8 baking dish. If not baking right away, cover and refrigerate.

One hour before serving, cook 35 min. at 325F or until set and lightly brown.

**I like to put the broiler on for a few minutes at the end to crisp it up. Watch it carefully thought.

Cool 15 min. and cut into squares.

Compliments to Chef Nadine!