Cut off stem, peel and finely chop, set aside in bowl.
Trim off a small portion of the top of artichoke and trim the top of each leaf.
Wash each artichoke and spread open in order to stuff.
To the finely chopped stem, add chopped black olive, egg, bread crumbs, Parmesan cheese. The stuffing should be a consistency that it will stay together but not too dry.
Stuff each artichoke, put in pan or electric fry pan and drizzle each with olive oil and salt...steam in 2 or 3 inches of water.
Be sure to check during cooking process because water may need to be added.
Artichokes are done when leaves pull of easily.
Submitted by: bpia
