1 14 OZ can artichoke hearts or bottoms in water
1 C italian bread crumbs
¼ C parmesan cheese
2 eggs (slightly beaten)
6-8 cloves garlic (chopped or minced)
1½ onion (grated or chopped)
2 TBS olive oil
Temperature:
Sauté onion and garlic in olive oil. Mash or chop artichokes and mix with remaining ingredients. Roll into small (TSP sized) balls. Roll balls in extra bread crumbs. Chill.