Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 | 10 oz. can seasoned bread |
| Crumbs | |
| 2 | 14 oz. cans artichoke hearts |
| Juice reserved | |
| Juice of 2 lemons | |
| 1 cup | Olive oil |
| 1 cup | Grated parmesan cheese |
| 2 | Cloves garlic, crushed OR |
| ½ teaspoon | Garlic powder |
| ⅛ teaspoon | Cayenne pepper or to taste |
| Salt to taste |
Boot oven to 350 degrees F. Mix bread crumbs, artichoke liquid, lemon juice and olive oil in large bowl. Blend artichokes in food processor or blender until finely minced. Mix artichokes into bread crumb mixture.
Add cheese, garlic and cayenne pepper, mixing well. Place into buttered 2-quart casserole. Bake for 20-30 minutes. Serve with Melba toast, crackers or celery sticks.
*From "Quick Bytes: Computer Lover's Cookbook" by Diane Pfeifer* ~Typed for you by Michelle Bruce Submitted By MICHELLE BRUCE On 05-13-95