"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 (15 oz ) can artichoke hearts 1 c. Italian bread crumbs 2 Tbsp lemon juice 2 Tbsp olive oil (add more to hold together) 2 Tbsp Romano Parmesan cheese 5 cloves garlic, pressed
Drain artichoke hearts and mash well with fork and fingers. Add all other ingredients. Put in refrigerator 1 hour. Hand roll into small bite sized balls. Put extra cheese (Parmesan or Romano or mixture) on plate and roll balls in this cheese. Refrigerate.
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