Stuffed Artichokes With Roasted Pecans - cooking recipe

Ingredients

2 cans large quartered artichokes
1/4 c. olive oil
1 Tbsp. oregano
2 c. seasoned bread crumbs
5 to 8 cloves minced garlic
1 c. shredded Asiago or Romano cheese
dash of salt
juice from artichokes
1 c. chopped pecans

Preparation

Drain and reserve artichoke juice. Put rinsed artichokes onto paper towels and cover. Mix the rest of the ingredients until it reaches desired consistency (not soaked, still a little dry/crumbly), adding juice or bread crumbs as necessary. Put pecans on baking sheet and bake in 375\u00b0 preheated oven for 5 to 8 minutes.