Artichoke Casserole

by Tom McGinn

3 cans artichoke hearts (drained & cut into small pieces)
4 oz artichoke liquid (from the can)
1 1/2 cups Italian bread crumbs
8 oz parmesan cheese
6 oz olive oil (start with 4 oz and drizzle as needed)
3 to 4 toes of garlic 

Place garlic and cheese into food processor and chop until fine.  Add bread crumbs, olive oil and artichoke liquid.  Run processor until everything is mixed well.  Put cut up artichoke hearts & mixture into greased baking dish and mix by hand. Spread the mixture & put thin layer of sliced butter or margarine on top. Bake in 350-degree oven for 45 to 60 minutes.