Butter a 7 x 11 baking pan for 40 servings. 9x13 for 60 serving quantity Drain the juice from 1 jar artichoke hearts into a frying pan. Discard the juice from the second jar. Chop the artichokes and set aside. Saute, the onion and garlic in liquid until transparent. In a large bowl beat the eggs until frothy. Add the bread crumbs and seasonings. Stir in the cheese, parsley, artichoke hearts, and onion mixture. Place the ingredients in the prepared pan. Bake at 350 degrees for 30 mins. Cool and cut into 1 inch squares. Serve cold or hot. Makes 40 squares (or 60) Per Serving: 12 Calories; 1g Fat (45.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

Directions from Shutterbean recipe: Preheat oven to 325F. Spray a 9 inch baking pan with cooking spray and set aside. Add the juice from one jar of artichokes to a small skillet with the onions garlic and saute over medium high heat until onions are translucent, 4-5 minutes. Take the artichokes out of the other jar and chop them, discarding the juice. In a medium bowl, beat the eggs, add the Tabasco and breadcrumbs and stir. Stir in the artichokes, onions and cheese. Bake for 30 minutes. Let cool briefly. Cut into squares and serve warm or at room temperature.