2 pkgs. Frozen Birds Eye Artichoke Hearts
2 c. Fresh Italian Bread Crumbs
2 c. Kraft grated parmesan cheese
10 cloves garlic (crushed)
Olive oil, as needed
Pam olive oil spray
Thaw frozen artichoke hearts in microwave oven. Dry thawed artichoke hearts well with microwave safe paper towels. Put aside.
Mix breadcrumbs together well with grated Parmesan cheese. Mix in olive oil by hand until crumbs are slightly damp, not wet. Add 1/2 of the minced garlic, mixing well by hand. Sprinkle thawed, dried artichokes with olive oil until slightly wet. Add remaining garlic until artichokes are well covered with the olive oil and garlic.
Mix everything together, making sure artichokes are covered well with breadcrumbs, garlic and cheese. Place in large baking dish which has been sprayed with Pam olive oil. Spread in single layer. Sprinkle with more olive oil until slightly wet (if necessary).
Place in oven at 375F, uncovered, for 35-40 minutes or until golden brown. Refrigerate. Reheat and serve hot.