This was a reader's Best Recipe in the L.A. Times. I like it because
it is elegant and usable for a simple supper, a vegetable course, a brunch
or as part of a party buffet if doubled or tripled.
2 (10-ounce) packages frozen artichoke hearts
1/2 c. Fine dry bread crumbs
1 T. butter
1/2 c. chopped green onions
2 T. chopped parsley
1/2 t. oregano, crushed
3 eggs, lightly beaten
3/4 c. grated Parmesan cheese
3/4 c. milk
1. Cook artichokes according to package directions, then drain. Chop into
bite-size pieces. Place cut sides up in an 8-inch square pan which has
been brushed with olive oil and sprinkled with bread crumbs to cover bottom.
2. Heat 1 T. each olive oil and butter in skillet. Saute green onions,
parsley and oregano a few minutes. Cool slightly.
3. Combine eggs, cheese, 1/2 c. bread crumbs, milk and season to taste
with salt and pepper. Stir in onion mixture. Pour over artichokes in pan.
4. Bake at 375 degrees 25 minutes or until done. Cut into small squares
and serve hot or cold or at room temperature, depending on how you are