12 ounces marinated artichoke hearts
1 medium onion, coarsely chopped
5 large eggs
3/4 teaspoon salt
fresh ground black pepper to taste
2 Tablespoons flour** (I think Carbalose or NO flour would work fine)
6 ounces Cheddar, grated
1 ounce Parmesan, grated
Drain off 1/4 cup of oil from the artichoke hearts and heat in a large skillet or shallow casserole.
Sauté the onions until they begin to color.
Thickly slice the artichokes or quarter them.
Beat the eggs with the salt, pepper, and the flour until the mixture is perfectly smooth.
Stir in the grated cheeses.
Add the artichoke hearts to the onions and stir them around a little, then distribute the vegetables evenly over the area of the skillet or casserole.
Spoon the egg and cheese mixture over the vegetables, spread it around gently, and bake the puff in a preheated 350ºF oven for 20-25 minutes or until completely set, golden brown, and slightly crusty on top.