1. Spray a deep 8- or 9-inch ovenproof casserole with nonstick cooking spray. You can grease with olive oil instead. 2. Heat oil in a small saucepan over medium heat. 3. Add the onion and parsley. Sauté until onion is translucent. Add the artichokes; heat through. 4. In a bowl, combine the potatoes, breadcrumbs, eggs and garlic. Stir in onion mixture, cayenne and salt to taste. Transfer to casserole dish. 5. Bake for 35 to 45 minutes, or until golden-brown and center is firm to the touch. ---------------------------------------------------------------------------
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