1 12 oz. jar marinated artichoke hearts, drained, liquid reserved
1 small onion, finely chopped
2 garlic cloves, pushed through a press
4 whole eggs, beaten
2 Tbsp Bisquick (Atkins Bake Mix)
½ Tsp salt
¼ Tsp pepper
¼ Tsp oregano
¼ Tsp Tabasco sauce
8 oz shredded Monterey Jack cheese
2 Tbsp chopped parsley
Heat oven to 325. Chop artichoke hearts and set aside. Heat the reserved marinade liquid
in a medium skillet, and cook the onion and garlic in it until softened, about 5 minutes. In a
mixing bowl, combine eggs, bake mix, salt, pepper, oregano and Tabasco. Mix cheese, parsley,
artichokes, onion and garlic.
Spoon Mixture into a shallow 1 ½ quart baking dish. Bake 30 minutes, until set. Cool 10 minutes
before cutting into squares.
Yields 8 servings.