Artichoke Squares

Three 4-ounce jars oil-marinated artichoke hearts, drained and 2 tablespoons oil reserved
4 large scallions, trimmed and finely chopped (include some green tops)
1 large garlic clove, finely chopped
½ teaspoon crumbled dried leaf marjoram
¼ teaspoon crumbled dried leaf thyme
4 large eggs, beaten until frothy with ¼ teaspoon hot red pepper sauce
¼ cup unseasoned fine dry bread crumbs
2 tablespoons coarsely chopped parsley
2 cups coarsely shredded sharp Cheddar cheese (about 8 ounces)

Artichoke squares are easy to make, they’re cheap, and they feed a crowd.

Preheat the oven to 350° F. Spritz an 8 × 8 × 2-inch baking dish or nonreactive pan with nonstick cooking spray and set aside.
Chop the drained artichokes fine and place in a large mixing bowl. Heat the 2 tablespoons reserved artichoke oil in a small, heavy skillet over moderate heat for 1 minute; add the scallions and stir-fry for 2 minutes or until beginning to color. Add the garlic, marjoram, and thyme and cook, stirring often, for 3 to 4 minutes or until the scallions are limp and golden. Set off the heat and cool for 5 minutes.
Meanwhile, mix the beaten eggs, bread crumbs, and parsley into the chopped artichokes. Fold in the shredded cheese, then the cooled scallion mixture. Pour into the baking dish, spreading to the corners.
Slide onto the middle oven shelf and bake uncovered for about 30 minutes or until lightly browned and set like custard. Transfer to a wire rack and cool for 15 minutes.
Cut into 1-inch squares and serve warm or at room temperature.