Prick pie crust with a fork.
Bake in a 400F oven for three minutes.
Prick again.
Bake for five minutes more.
Remove from oven and lower oven
temperature to 350F.
Drain artichokes hearts and put
the liquid in a large skillet.
Saute the onions and
garlic in that liquid until soft.
Coarsely chop the artichoke hearts.
Combine bread crumbs, Cheddar cheese,
eggs, tobasco, oregano, salt
and pepper in a bowl.
Add chopped artichoke hearts,
softened onions and garlic.
Pour into crust.

Bake at 350F for 30-35 minutes until done.
At end dot top with butter to brown nicely.
Serves 4-6.