6 artichokes, cleaned & choked
3 cloves garlic, sliced
3 tbsp. fresh parsley, chopped
1 c. water
1/2 c. olive oil
Salt
Pepper
Grated cheese

Remove outer leaves of artichoke down to light leaves. Cut off top half with grapefruit knife. Remove center thistle and choke. Trim stem to 1 inch and peel. Place in stove top Dutch oven pan and cover with water and olive oil. Add all other ingredients. Cover and simmer for 30 to 45 minutes or until fork tender. Serves 4.