Artichoke Nibbles

These artichoke cream squares, made in 1971 by a Sunset magazine reader, hold a special place in the family of consulting editor Judith Stone. When her niece was about to get married, her sister-in-law included the recipe in a memory book for the bride with the note: "[This is] my all-time favorite recipe, which I turned to after a long, dark period of university cooking…May you have many happy, rewarding years of experimenting with this frittata and with each other."
Preheat the oven to 350 degrees and place a 10-inch cast-iron skillet * in the oven to reheat.Pour the marinade from 1 can of artichokes into the skillet. Drain the remaining artichokes; reserve the marinade for other uses. Chop all the artichokes.Heat the marinade in a skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is tender, about 5 minutes.Beat the eggs in a bowl until smooth. Add the breadcrumbs, pepper, oregano and hot sauce. Add the cheese, parsley, artichokes and onion mixture.Remove the pan from the oven. To protect your hands, quickly dry them with an oiled paper towel. Pour in the custard and bake, uncovered, until the custard is firm with a light touch, about 30 minutes. Allow to infuse for at least 15 minutes before slicing. squares.* Use artichokes in a buttery marinade; we like the Cara Mia brand. Using a frying pan (our update of the original baking dish), the rolls get a golden crust.Preparation: chilled, for 1 day. Reheat, uncovered, for 12 minutes at 325 degrees.