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|
|2||cups sharp cheddar cheese, shredded|
|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. 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.