Step 1

Squeeze liquid from artichoke hearts.

Step 2

In food processor chop artichoke hearts, garlic, 1 cup bread crumbs, parmesan cheese, olive oil, optional boiled eggs, garlic powder and onion powder.

Step 3

Put mixture in refrigerator to chill.

Step 4

Combine Romano & remaining breadcrumbs.

Step 5

Roll to completely coat in Romano & breadcrumbs.

Step 6

When mixture is cold, roll into small balls. If you have a melon baller this makes the perfect size.

Step 7

These can be served cold or if you prefer them hot then bake them in 350* F oven until balls start to brown.

Step 8

*Note: Balls can be frozen before rolling in bread crumb mixture.