1 (8 oz.) box Italian bread crumbs
1 (4 oz.) bottle olive oil
4 oz. Parmesan cheese
1 egg
1 (16 oz.) can artichoke hearts
2 tsp. garlic powder

Drain artichoke hearts, reserving water, mash with fork. Mix dry ingredients together in bowl with artichoke hearts. Beat egg and add to artichoke water. Add olive oil and mix. Combine liquid mix to dry ingredients mix. Blend. Spread out on cookie sheet or 8x10-inch pan.

Bake at 350°F for 25 minutes, let cool. Cut into small square cookies. Blot with paper towels.