Drain marinade from 1 jar of marinated artichoke hearts into a skillet.

Chop artichokes (both jars drained) and set aside.

Sauté chopped onion and minced garlic in the marinade in the skillet for 5 minutes, until softened.

In a bowl, beat eggs slightly.

Add fine bread crumbs, salt, pepper, oregano, and liquid hot pepper seasoning sauce to the beaten eggs.

Stir in shredded Cheddar cheese.

Mix in the chopped artichokes, sautéed onion, and garlic mixture with the egg and cheese mixture.

Pour the combined mixture into a greased 7 x 11-inch pan.

Bake in a preheated oven at 325°F (163°C) for 30 minutes, or until the frittata is set.

Remove from oven and let cool slightly before cutting into squares.

The frittata may be frozen after baking.

After thawing, serve cold or reheat in the oven for about 10 minutes.