3 lg. artichokes, mixed together
1 c. cooking or olive oil
1 box Italian bread crumbs
1/4 c. parsley flakes
3 buttons garlic, chopped fine
Salt and pepper to taste
1 c. fresh grated Parmesan cheese

Wash artichokes thoroughly and clip all points with scissors. Spread leaves until flexible and stuff each leaf until filled with mixture. Cook in deep well or steam cooker for 1 hour or until petal will pull out easily. Can be wrapped in foil and frozen.