Drain artichoke hearts, reserving liquid from one jar. Finely chop artichoke hearts, and set aside. Sauté onion and garlic in reserved liquid in a large skillet over medium heat until tender. Set aside. In a medium bowl, whisk together the eggs, bread crumbs, salt, basil, pepper and red pepper flakes until well blended. Add chopped artichokes, onion mixture, and cheese; stir well. Pour into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
Bake, uncovered, at 325° F for 25 to 30 minutes or until set. Cool slightly and cut into small squares. Serve warm or cool.Servings: 35 to 40