2 (15 oz. ea.) cans artichoke hearts, drained
4 large minced garlic cloves
1 cup bread crumbs
2 tbsp. grated Italian cheese
1 tbsp. chopped parsley
1 tsp. salt
1 lemon, grated rind and juice
1/4 cup olive oil

Preheat oven to 400°F.

Drain water from artichokes. Then gently squeeze remaining water with hands. Quarter artichokes. Add minced garlic, bread crumbs, cheese, parsley, salt, juice and rind of lemon. Then add olive oil and mix well with hands. Transfer to casserole dish.

Bake uncovered at 400°F for 15 or 20 minutes.