Drain oil from 1 jar of artichoke hearts into skillet and using moderate heat, heat oil and saute garlic and onion for 5 minutes and set aside.
In medium bowl beat eggs until foamy, blend in bread crumbs, cheese, parsley, salt, pepper and tabasco. Add finely chopped artichoke hearts (I chop in Cuisinart) to egg mixture and stir to blend.
Spoon into greased 9x9 inch pan.
Bake 30 minutes.
Cool well before cutting into 1 inch squares (or what size you like) and leave in baking pan.
Before serving bake additional 12 minutes, then place on serving tray and garnish with parsley sprigs.
Notes
**to make gluten free crush 1/4 cup Nut Thins or any kind of gluten free cracker with 1/2 Tsp dried parsley 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/8 tsp black pepper.