Drain artichoke hearts and reserve artichoke marinade from jar. Chop artichoke hearts.
Heat marinade in a skillet over medium heat and saute onion for 3 minutes. Add garlic and saute for 1 minute.
In a bowl, combine eggs, breadcrumbs, salt, pepper, oregano and hot sauce.
Heat oven to 325F.
Add cheese to egg-breadcrumb mixture.
Add artichokes and onion-garlic mixture to cheese/egg/breadcrumb mixture and mix well.
Spoon mixture into a greased 9" baking pan.
Bake uncovered for 30 minutes at 325F.
Store in fridge for up to a week or freeze for up to 2 months.