6 trimmed fresh artichokes
1/2 loaf white bread, soaked with warm water
1 c. grated Romano cheese
1/2 c. finely diced onions
1/2 c. finely diced fresh mushrooms
1/2 sm. bunch chopped fresh parsley
3 cloves minced garlic
3 tbsp. oil
Salt & pepper to taste

To trim - cut 1/2 inch above stem and 1/2 inch off top. Remove any discolored leaves.

Soak artichokes in cold water. Pull open centers to form a whole for stuffing. Saute onions, mush, garlic in oil until transparent.

In mixing bowl place soaked bread, top with sauteed mixture, cheese, parsley, salt and pepper. Mix well. Take large spoonful of mixture and place inside artichoke. Press down into center of artichoke. Place stuffed artichokes in large saucepan. Fill with cold water until just below tops of artichokes. Cover and bring to a boil. Reduce heat and let simmer for 1-1 1/2 hours. Add more water if needed.

To eat remove leaves and scrape against teeth. As you get closer to middle leaves get very tender. No need to scrape.