artichoke casserole

this did not go over really good with my family.  don't get me wrong, they liked it, they just didn't lick the bowls clean.  I think I might try adding some cream cheese next time.

1 ½ cup breadcrumbs
¼ cup finely chopped parsley
4 ounces parmesan cheese, grated
4 ounces romano, grated
6 ounces blue cheese
1 tablespoon Italian seasoning
2 garlic cloves, minced (2 teaspoons)
1 teaspoon coarse salt
freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained

1. preheat oven to 325.  combine breadcrumbs, parsley, cheeses, Italian seasoning, garlic cloves and salt in a medium bowl and season with pepper.
2. brush oil inside two 4-cup, 9 ½ inch ceramic baking dishes.  divide artichicke hearts between dishes, and spread into a single layer. sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. tap bottom of dishes on counter to settle breadcrumb mixture.
3. cover dishes with parchment, then foil, and bake for 30 minutes. increase temperature to 375 degrees. uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. serve immediately.