Put out a tray of these easy-to-make Artichoke Mushroom Balls at your next get-together.

Marinated artichoke hearts, mushrooms and garlic are quickly chopped in the food processor and then stirred into Parmesan, Romano cheese and bread crumbs. I have not tested with the panko-style crumbs, but I think you could easily substitute the bread crumbs with those. The mixture is shaped into small balls, rolled in additional crumbs and baked for a few minutes. Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com