Artichoke Balls

Artichoke Balls 2 can(s)artichoke hearts (in water) 1 + 1/4 c italian bread crumbs 4 oz parmesan cheese, grated 4 oz romano cheese, grated 4 clove garlic, minced 1/2 - 2 oz olive oil 4 hard boiled eggs (optional) garlic powder to taste onion powder to taste Squeeze liquid from artichoke hearts. In food processor chop artichoke hearts, garlic, 1 cup bread crumbs, parmesan cheese, olive oil, optional boiled eggs, garlic powder and onion powder. Put mixture in refrigerator to chill. Combine Romano & remaining breadcrumbs. Roll to completely coat in Romano & breadcrumbs. When mixture is cold, roll into small balls. If you have a melon baller this makes the perfect size. These can be served cold or if you prefer them hot then bake them in 350* F oven until balls start to brown. *Note: Balls can be frozen before rolling in bread crumb mixture.