Preheat oven to 325 degrees F. Rub a 7x11 inch baking dish (I used a Pyrex casserole dish) with butter or spray with cooking spray.
In a large non-stick skillet, combine onions, garlic and a little of the marinade from the artichokes -- you could use a couple of teaspoons of oil, but I found the artichokes had enough oil on them already. Saute onions, garlic and chopped artichokes for about 5 minutes or until onions are soft and slightly browned
In a mixing bowl, whisk the eggs with a fork. Stir in crumbs, salt, oregano, Tabasco (or Tapatio), salt and black pepper, then stir in the cheese, parsley, artichoke and onion garlic mixture.
Bake for 30 minutes. Let cool, then chill for a few hours or until very cold.
Before serving, cut into tiny squares (about 36) and arrange squares on a foil lined baking sheet. Heat at 400 degrees F. for about 5 minutes or until warm. Serve in mini cupcake liners.