2 pkgs. frozen artichoke hearts or 2 cans may be used
1 1/2 c. seasoned bread crumbs
1 tsp. garlic powder
1/4 c. olive oil
3/4 c. juice from cooked artichokes (add water if needed)
1 (8 oz.) wedge Romano cheese, grated

Mix together bread crumbs and garlic powder. In a greased casserole, alternate layers of artichoke hearts (cooked, if frozen), bread crumb mixture and cheese. End with cheese on top. Pour oil and liquid over casserole. Bake in 325 degree oven for 45 minutes. Serve hot.