| 1 | Calories per serving: 60 fat grams per serving: 5 approx. cook time: cholesterol per serving: 43 drain liquid from 1 jar of artichokes into 1-puart saucepan. |
| 2 | Drain liquid from second jar of artichokes and discard. |
| 3 | Finely chop all artichokes; set aside. |
| 4 | Grease 12 inch ty 8 inch baking dish. |
| 5 | In liquid in saucepan, over medium heat, cook minced onion until tender. |
| 6 | In medium bowl, with fork, beat eggs until blended. |
| 7 | Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. |
| 8 | Spread mixture evenly in baking dish. |
| 9 | If not baking right away, cover and refrigerate. |
| 10 | About 1 hour before serving; preheat oven to 325 degrees. |
| 11 | Bake artichoke mixture 30 to 35 minutes until set and lightly browned. |
| 12 | Cool 15 minutes in dish on wire rack. |
| 13 | With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. |
| 14 | Arrange appetizer on platter; garnish and serve. |
| 15 | Makes 24 hors d"oeuvres |
