• marinated artichoke hearts 2 jars (16 ounces each)
  • canola (rapeseed) oil 1 tablespoon
  • Half an onion, finely chopped (optional)
  • Garlic cloves 2 to 3, minced
  • Eggs 8 large, lightly beaten • 130 kcal
  • Mushrooms 1 can sliced, drained
  • Cheddar Cheese 3 cups shredded mature
  • cracker crumbs 1 cup butter-flavored
Calories refers to 100 gr of product

This is a great way to use tinned or jarred mushrooms and artichokes to make an unusual and tasty lunch or supper dish, or as a side.

Eggs, strong cheddar, and garlic go well with marinated artichokes and mushrooms, and it’s all cooked in the one dish, which saves on washing up too.


Drain the artichokes, reserving 1/4 cup marinade.

Set aside. Cut artichokes into slices* and set aside. In a small skillet, fry onions in oil until tender. Add garlic; cook 1 minute longer.

Remove from the heat.

In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.

Transfer to a greased 13×9-in. baking dish.

Bake, uncovered, at 350F/160C/gas mark 4, for 35-40 minutes, or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.


*You can buy pre-sliced artichokes in jars to make this recipe even quicker.

If you aren’t keen on cheddar, try using a different cheese instead.