Ingredients:
1 can Progresso seasoned bread crumbs
4 cans artichoke hearts
2 cups olive oil
Juice of 4 lemons
2 cups grated Romano cheese
4 pods garlic, pureed
Red pepper to taste
Procedure:
1. Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.
2. Put the artichoke hearts in the blender and blend on high speed until well blended.
3. Add artichoke hearts to above mixture.
4. Add cheese, garlic and red pepper.
5. Put in buttered 4-quart casserole and bake at 350 degrees 20 to 30 minutes until warm.
6. This may be spooned into a chafing dish and served with melba rounds.
Makes 4 quarts.
