Preheat oven to 325 degrees F. Drain the artichokes, reserving 1/3 cup of the
marinade. Chop artichokes into small pieces; set aside.
In small saucepan over medium heat, heat reserved marinade. Add onion and garlic; cook
approximately 5 minutes or until softened and liquid is absorbed (don't let the garlic
brown).
In large bowl, beat eggs; stir in onion mixture, bread crumbs, salt, pepper, oregano, and
hot pepper sauce. Blend in cheddar cheese; stir in artichoke pieces.
Spoon mixture into a well-greased non-stick small
tartlette
pans
or
mini muffin pans.
NOTE: The tarts can be hard to remove from the tins if not
well-greased (even in non-stick tins).
Bake for approximately 15 to 20 minutes or until
set. Remove from oven and let cool on a wire rack before removing from the pans.
Refrigerate until ready to serve. Let come to room temperature before serving.
Makes about 3 dozen.
