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STUFFED ARTICHOKES 
1 1/2 c. seasoned bread crumbs
2 tbsp. onion, chopped fine
1/2 tsp. garlic, chopped fine
2 tbsp. grated Parmesan cheese
1 tbsp. olive oil
1/2 c. water
1 lg. artichoke

Remove old leaves and cut stem off close to the artichoke, then trim tops of each leaf all around to remove needle like points. Press the artichoke up side down on counter, to spread the leaves open. Wash and drain.

Mix ingredients, and fill each leaf, packing gently. Place in small saucepan with water, drizzle small amounts of olive oil over top of crumbs. Steam in covered pan for 45 minutes, or until leaves come apart easily.

To eat: Remove one leaf at a time with fingers, scraping off the meat and stuffing on both ends with teeth.

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