4 to 5 pieces chopped garlic
3 cans artichoke hearts, drained
1 sm. bottle olive oil
1 sm. can Parmesan cheese
1/2 can seasoned bread crumbs

Put small amount of olive oil in skillet to cover bottom of pan. Saute garlic until golden brown. Remove from heat. Chop or mash artichoke hearts in pan. Add bread crumbs, Parmesan cheese and rest of olive oil. Stir. More olive oil if too dry; more bread crumbs if too moist. Shape into small balls. Roll in bread crumbs. Yields approximately 120 to 125 small balls.