- 12 ounces canned artichoke bottoms
- 6 ounces canned mushroom slices
- 2 scallions, diced
- 1/2 cup Monterey Jack cheese, shredded
- 1 teaspoon fresh oregano, chopped
- 10 eggs
- 1/4 cup heavy cream
- 1 dash salt and pepper, each
- 1/4 cup Parmesan cheese, shredded
- Preheat oven to 350 degrees F.
- Drain and chop the artichoke into small bite sized pieces. Place in a mixing bowl with the mushrooms, scallions, Jack cheese and oregano. Toss together.
- Put the artichoke mixture in a well buttered 8×8 casserole dish.
- In the original mixing bowl, beat the eggs thoroughly. Add the cream and salt & pepper. Mix again. Pour this mixture over the artichokes. Sprinkle the top with the Parmesan cheese.
- Bake at 350 degrees F for 35 minutes. Let cool for about 5 minutes before cutting into 6 servings.