1 lg. can artichoke hearts
1 c. Italian bread crumbs
2 eggs, well beaten
4 tbsp. grated Parmesan cheese
4 garlic cloves, chopped fine
6 tbsp. olive oil

Drain and mash artichoke hearts in skillet. Mix bread crumbs, eggs and cheese; add to artichoke hearts. Saute garlic in olive oil until tender and starting to brown. Add to artichoke mixture and mix well. Cook on low for 5 minutes, stirring constantly. Cool and form into bite-size balls. Roll in another mixture of bread crumbs and Parmesan cheese. Makes about 60 balls.