From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Pat the cracker crumbs evenly over the bottom of a 10x15-inch baking pan. Drain the artichokes, reserving the liquid. Chop the artichokes. Saute the onion and garlic in the reserved liquid in a skillet until tender. Mix the onion mixture, artichokes, eggs and cheese in a bowl. Spoon over the prepared layer. Bake at 350 degrees for 25 to 30 minutes.
SERVINGS: 10 -15
- 4 ounces saltine crackers, finely crushed
- 1 (12-ounce) jar marinated artichoke hearts
- 1 medium onion, finely chopped
- 1-1/2 teaspoons minced garlic
- 9 eggs, lightly beaten
- 1-3/4 cups grated Parmesan cheese
TO PREPARE:
Pat the cracker crumbs evenly over the bottom of a 10x15-inch baking pan. Drain the artichokes, reserving the liquid. Chop the artichokes. Saute the onion and garlic in the reserved liquid in a skillet until tender. Mix the onion mixture, artichokes, eggs and cheese in a bowl. Spoon over the prepared layer. Bake at 350 degrees for 25 to 30 minutes.
SERVINGS: 10 -15
