1 can artichoke hearts, drained and mashed
1 c. seasoned bread crumbs
2 eggs
2 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp. garlic powder
1/2 c. Parmesan cheese

Combine all ingredients except cheese; mix well. Refrigerate overnight or at least 4 hours. Form into bite-sized balls. Roll in Parmesan cheese.

Bake uncovered at 400°F about 10 minutes or until light brown. Makes 48. Freezes well.