Artichoke Dip No Spinach

This is a really good Italian-like artichoke dip with no spinach. Refrigerate for a week or freeze for a month.

• Ready In: 25 mins
• Yields: 4 quarts

Ingredients

• 15  ounces  seasoned bread crumbs
• 4 (14 ounce) cans artichoke hearts
• 2  cups olive oil
• 4  lemons
• 2  cups  grated romano cheese
• 4  garlic cloves

Directions

1. Juice the lemons and discard the rest (or keep for garnishing).
2. Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.
3. Put the artichoke hearts in the blender and blend on high.
4. Add the artichoke hearts to the mixture.
5. Add cheese, garlic, and red pepper.
6. Put in a 4 quart dish and bake at 350 for 20 minutes until warmed through.
7. To garnish with the lemons shave off the rind into ringlets and put the ringlets around the outside of the dish.