1 can artichoke hearts
1 c Italian bred crumbs
1/2 tsp. miced garlic
2 Tbls. Romano cheese
2 eggs
1 tsp. lemon juice
3 Tbls. Olive oil
Put 4 artichoke hearts and 1 egg in blender. Repeat.
Mix well with other ingredients and chill for 1 hour.
Form into balls and roll in mixture of 1/2 cup Parmesan cheese
and 1/2 cup Italian bread crumbs. These freeze well.
Egg
substitute can be used or use pasturized eggs.
From Alice Ann (Poirrier) Broussard