Preheat oven to 325 degrees Fahrenheit.

Set aside ⅓ cup of the artichoke marinade and drain the rest of the liquid from the jar.

Chop the artichokes into small pieces; set aside.

In a small saucepan over medium heat, combine the reserved marinade with the onion and the garlic. Cook for about 5 minutes or until the onion is cooked through and the liquid is absorbed.

In a separate bowl, beat the eggs; stir in the onion mixture, bread crumbs, oregano, salt and pepper.

Stir in the cheddar cheese and the artichoke pieces.

Spoon the mixture into well-greased mini muffin pans.

Bake for 18-20 minutes or until the egg is set.

Allow to cool on a wire rack before removing bites from the pans.

Serve immediately.