Instructions: Drain artichoke hearts, reserving 2 tablespoons marinade; discard remaining marinade. Coarsely chop artichoke hearts. In a 10- to 12-inch nonstick, ovenproof frying pan over medium-high heat, frequently stir onion and garlic in reserved marinade until onion is limp, about 5 minutes.

Meanwhile, in a large bowl, whisk together eggs, bread crumbs, hot sauce, salt, pepper, oregano, and cheddar cheese. Stir in artichokes. Pour evenly into pan with onion mixture. Sprinkle parmesan cheese over the top.

Transfer pan to a 350 degree regular or convection oven and bake until center of frittata is set and top is lightly browned, about 30 minutes.

Serve warm or at room temperature; cut into 12 wedges.

This recipe yields 12 appetizer servings.

Comments: Christie Steiner got the recipe for this garlicky appetizer from her fifth-grade teacher. She has been making it for parties ever since.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.