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Artichoke Dip

1/4 can bread crumbs
1 (14 oz.) can artichoke hearts (save juice)
1/2 c. olive oil
1/2 c. Parmesan cheese
1 clove garlic, minced
Juice of 1 lemon
Red pepper to taste


Combine bread crumbs, water from artichokes, lemon juice and olive oil. Put artichokes in blender at high speed until pureed. Add hearts to bread crumb mixture. Add cheese and garlic. Place in buttered casserole dish. Bake at 350 degrees until warm. Serve with crackers. Serves 20.


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