Preheat oven to 325°F [160°C].
Drain artichoke hearts, reserving marinade.
Reserve half of marinade for another use.
Pour other half of reserved marinade into a frypan; cook onion and garlic slices for 4 to 5 minutes, over medium heat.
Cool.
Cut artichoke hearts into small pieces.
Into a bowl, beat then eggs season with oregano, parsley and Tabasco sauce.
Salt and pepper; mix in artichoke heart pieces, cooled marinade, breadcrumbs and grated Cheddar cheese.
Transfer mixture into a buttered square 8-inch [20-cm] baking dish.
Bake in preheated oven for approximately 35 minutes, until a toothpick comes out clean from its center.
Cool before cutting into 1-inch [2.5-cm] squares.