Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 tsp pepper
- 1/4 tsp oregano
- 2 6 oz jars marinated artichoke hearts, chopped
- 1 small onion, minced
- 1 clove garlic, minced
- 4 eggs
- 1/4 tsp Tabasco® sauce, or to taste
- 8 ounces shredded cheddar cheese
- 1/4 cup fine bread crumbs
- 1/2 tsp salt
- 2 tbsps. minced fresh parsley
- =
Directions
Take 2 jars of 6 oz marinated artichoke hearts chopped. In a frying pan, drain one jar marinade and discard the marinade of other jar by draining it. Chop artichokes and set aside. Add onion and garlic to frying pan and saute for 5 minutes until onions are clear. In a bowl beat eggs with fork. Add bread crumbs, pepper, salt, oregano and Tabasco.
Stir in cheese, sauted onion mixture, parsley and artichokes . Turn into greased 7" x 11" baking pan. Bake for 30 minutes at 325° F or until set in center. Let cool in pan. Cut into 1" squares. Serve cool or reheat in pan at 325° F for 10 minutes. Garnish with parsley.