2 14 OZ cans artichoke hearts or bottoms in water
1 TBS olive oil
1 C parmesan cheese
1 onion (chopped)
¾ C margarine or butter (1½ sticks)
1 TBS flour
1½ C italian bread crumbs
1 pint oysters
4-6 cloves garlic (minced or crushed)
Salt & pepper to taste

Temperature:

Sauté onion and garlic in olive oil. Add flour and brown slightly. Chop oysters, add and cook till edges curl. Quarter artichokes, drain and add to saute. Mix all dry ingredients and add to the hot saute. Mix well, adding oyster water or water from artichokes to attain a dip-like consistency (if using oyster water, heat it to a boil for a few minutes).

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.