2 cans hearts of artichokes
4 lg. minced garlic cloves
1 c. bread crumbs
2 tbsp. grated Italian cheese
1/2 c. parsley flakes
1 tsp. salt
1 lemon, grated rind and juice
1/2 c. olive oil

Drain water from artichokes. Then gently squeeze remaining water with hands. Quarter artichokes. Add minced garlic, bread crumbs, cheese, parsley, salt, juice and rind of lemon. Then add olive oil and mix well with hands. Bake in uncovered casserole for 15 or 20 minutes in 400 degree oven.