Set out 10 inch skillet. Remove outside lower leaves and cut off stems from 4 medium artichokes. Cover with cold water. Add 1 teaspoon salt. Let stand 5-10 minutes. Drain upside down.

Meanwhile, mix together: 1 clove garlic, sliced thin 1 tsp. grated Parmesan cheese 1 tsp. chopped parsley 1 tsp. salt 3/4 tsp. pepper