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1small onion, chopped
1clove garlic, minced
½ tsp2 mldried oregano
1 can14 oz/398 mlartichoke hearts, drained and quartered
1/3 cup75 mlCarnation® Evaporated Milk
¼ cup50 mldry bread crumbs
¼ tsp1 mleach salt, pepper and hot pepper sauce
1½ cups375 mlshredded old Cheddar cheese
2 tbsp30 mlchopped fresh parsley
1 : Preheat oven to 325ºF (160ºC). Lightly grease 8-inch (20 cm) glass pie plate; set aside.
2 : Heat 1 tbsp (15 ml) vegetable oil in non-stick skillet over medium-high heat. Sauté onion, garlic and oregano 3 minutes or until softened. Stir in artichoke hearts; cook 2 minutes. Spoon evenly into pie plate.
3 : Whisk together eggs, evaporated milk, bread crumbs, salt, pepper and hot pepper sauce; pour over artichoke mixture. Sprinkle evenly with cheese and parsley. Bake 30 minutes or until golden and puffed.
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