4 toes garlic, chopped
1 bunch green onions, chopped
2 cans water packed artichoke hearts, drained
1 egg
3/4 c. milk
3 tbsp. Romano cheese, grated
3/4 c. olive oil
1/4 tsp. pepper
1/4 tsp. salt
1 c. Italian seasoned bread crumbs

TOPPING:

2 tbsp. Italian bread crumbs
1 tbsp. Romano cheese

Beat egg and milk in large bowl. Slice artichoke hearts into small pieces, add artichoke hearts and all remaining ingredients, except topping, to egg and milk mixture. Stir until well blended. Pour into 8 x 8 inch square casserole dish. Top with bread crumbs and Romano cheese. Bake at 350 degrees for 30-35 minutes.