4 artichokes
1/2 sm. onion, chopped
1 clove garlic, chopped
1 tbsp. chopped parsley
2 tbsp. grated Romano cheese
1 c. bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. olive oil
2 tbsp. water
2 tbsp. olive oil

Cut off stalks and tips of artichokes and remove some of the tough outer leaves. Spread remaining leaves open.

Mix onion, garlic, parsley, cheese, bread crumbs, salt and pepper. Moisten with 1/4 cup olive oil and 2 tablespoons water and fill each leaf with a tiny bit of this mixture. Fill the center of each artichoke with this mixture also.

Place artichokes in baking dish. Sprinkle with olive oil and pour a little water in bottom of the dish. Bake in slow oven (325 degrees F.) 45 minutes or until the bottoms of the artichokes are soft to fork. Serves 4.