Preheat oven to 325°F.
Fill a large saucepan with 3 cups water and boil. Once water is boiling, add pitch of salt and blanch Mann’s Broccoli Wokly, for about 1-2 minutes. Drain and then rinse with cold ice water. Once cooled, cut Broccoli florets into bite size pieces. Set aside.
Drain both jars of artichokes with reserving 2 tablespoons of oil from one jar in sauté pan.
Sauté onion and garlic until tender. Set aside.
Chop artichokes into quarters. Set aside.
In a large mixing bowl, add eggs, breadcrumbs, cheese, broccoli florets, artichokes, onions and garlic and mix. Season salt, pepper, and optional Tabasco, to taste.
Pour mixture into glass pan. Bake in heated oven for 30 minutes or until cooked all the way through (check with tooth pick). Allow to cool.
To serve, cut into bite size pieces and top with sliced jalapenos.
