Green Artichoke Nibbles

1 6-ounce jar marinate artichoke hearts

3 pitted dates

½ small onion, finely chopped

1 clove garlic

1 medium bunch + 1 tablespoon parsley, minced, divided

2 tablespoons Italian bread crumbs

½ bay leaf

Pinch each of caraway, cumin, and mixed aromatic herbs

⅛ teaspoon salt

½ sprig lavender

½ tablespoon vinegar

⅛ tablespoon pepper

1 tablespoon olive oil

½ teaspoon honey

⅛ teaspoon oregano

½ teaspoon garum

½ tablespoon wine

⅛ teaspoon Tabasco sauce

2 eggs

¼ pound sharp cheddar cheese, shredded

1. Chop artichokes and dates, reserving half of liquid from artichokes.
2. Add reserved liquid to frying pan. Add onion and garlic to frying pan and sauté until onion is limp (about 5 minutes).
3. Using a blender, mix dates, bunch parsley, bread crumbs, bay leaf, herbs, salt, lavender, vinegar, pepper, olive oil, honey, oregano, garum, wine, and hot sauce.
4. In a bowl, beat eggs with a fork. Stir in herb mixture, onion mixture, artichokes, remaining parsley, and cheese. Turn into a lightly oiled 8x13 cookie sheet. Bake at 325º for 30 minutes. Let cool in pan. Cut into 1-inch squares. Refrigerate in an airtight container layered with wax paper. Serve on platter cold with toothpicks.