Ingredients

　　Two 6-ounce jars marinated artichoke hearts

　　1 small onion, finely chopped

　　1 clove garlic, minced or mashed

　　4 eggs, lightly beaten

　　1/4 cup fine breadcrumbs

　　1/4 teaspoon salt

　　1/8 teaspoon each pepper, oregano, and hot sauce

　　1/2 pound (2 cups) shredded Cheddar cheese

　　2 tablespoons minced fresh parsley

　　Preheat the oven to 325 degrees. Drain the artichoke marinade into a large skillet. Chop the drained artichokes and set aside. Heat the marinade over medium heat, add the onion and garlic, and saute for 5 minutes. Place the beaten eggs in a large bowl. Add the breadcrumbs, salt, pepper, oregano, and hot sauce to the eggs, then stir in the cheese. Add the chopped artichokes and the sauteed onion and garlic, along with the liquid in the skillet. Pour the mixture into a greased 7 x 11-inch pan. Bake for 30 minutes, or until set. To serve, cut into squares. The frittata may be served hot or cold, and may be frozen after baking. Reheat in a 300-degree oven for 10 minutes. Double or triple the recipe, using 2 or 3 pans, for a big party.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.