9 artichokes
3 cans Gonnella bread crumbs
1 can Parmesan cheese
Garlic powder
1 c. Mozzarella cheese, finely grated
Chicken broth
Olive oil (optional)

Cut tips off leaves of artichokes, cut stems off, turn upside down and pound on counter lightly until leaves spread open. Combine bread crumbs, cheeses, dash of garlic powder and broth until a stick together consistency. Stuff in center of artichoke and in leaves. Simmer in kettle with water until leaf comes out easily, about 3 hours. Serve with olive oil drizzles on top, (optional). Make sure you eat the heart.