Bake artichoke hearts in a batter of eggs and brown bread for a simple starter.
1) Preheat the oven to 190°C / gas mark 5. Lightly butter or spray a 6-cup nonstick muffin tin.
2) Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
3) Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about five minutes. Stir into the artichoke mixture.
4) Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 50ml portion of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about five minutes, then remove the artichoke bites from the pan and serve warm.