8 garlic cloves, pureed
4 tbsp. olive oil
4 (8 oz.) cans of hearts of artichokes, drained and mashed
4 eggs, slightly beaten
1 c. grated Parmesan cheese
1 c. Italian bread crumbs

Saute garlic in olive oil. Add artichokes and eggs and cook over low heat for about five minutes, stirring constantly. Remove from heat. Add crumbs and cheese, roll into individual balls, using about 2 teaspoons of the crumbs and cheese. Chill until firm. Makes about 8 dozen.