|1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved|
|1 onion, chopped|
|1 clove garlic, peeled and minced|
|8 eggs, lightly beaten|
|1 cup shredded Cheddar cheese|
|1 cup shredded Swiss cheese|
|1 cup grated Parmesan cheese|
|1/4 cup snipped fresh parsley|
|1/4 teaspoon ground black pepper|
|1/4 teaspoon Italian-style seasoning|
|1 dash hot pepper sauce|
|1 dash Worcestershire sauce|
|1/4 cup dry bread crumbs|
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.
2. Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir
onion and garlic until tender.
3. In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley,
black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions,
garlic and dry bread crumbs.
4. Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until
firm and lightly browned. Serve warm.
Yields 4 dozen