Submitted by Linda Smith, West Smyrna S&T, Mixed Doubles
| 2 | 6-oz. jars marinated artichoke hearts, chopped |
| 1/2 | cup onion, finely chopped |
| 1 | clove garlic, minced |
| 4 | eggs, beaten |
| 2 | cups sharp cheddar cheese, shredded |
| 1/4 | cup mayonnaise |
| 4 | Tbsp. sour cream |
| 1/4-1/2 | cup fine bread crumbs |
| 2 | Tbsp. fresh parsley, minced |
| 1/8 | tsp. dried whole oregano |
| 1/8 | tsp. pepper |
| 1/8 | tsp. hot sauce |
| a pinch of garlic powder |
Preheat oven to 325 degrees. Drain 1 jar of artichoke hearts, reserving the marinade; drain remaining jar, discarding marinade. Chop artichokes, set aside.
Pour reserved marinade into a skillet. Add onions and garlic, cook over medium heat until tender. Cool sligthly. Combine onion mixture, artichoke hearts and remaining ingredients, mixing well. Spoon into a lightly greased 10x6x2 baking dish. Bake 35-40 minutes or until set. Let stand 10 minutes; cut into 1-inch squares. May be served warm or cool.
