6 lg. artichokes
1 1/2 sticks butter
Garlic to taste
Salt to taste
24 oz. can Italian bread crumbs
6 oz. wedge Romano cheese, grated
Lemon
Progresso olive oil

Prepare artichokes by cutting off ends of leaves. Wash and drain. Parboil artichokes 15-20 minutes and allow to drain.

Melt butter in large fry pan. Add garlic and salt to taste. Add bread crumbs and mix thoroughly. Allow to cool. Then add Romano cheese and mix well with your hands.

Place artichokes in large pan to stuff leaves. Pour a little olive oil in leaves and stuff each leaf generously. Pour olive oil generously over whole stuffed artichokes. Then squeeze lemon juice over all.

Place artichokes close together on rack of large pot. Put 1 1/2 to 2 inches water in pot and steam until done, about 20-30 minutes. When done, leaves will pull away easily.