4 artichokes, cleaned and sharp edges cut off at the tip
2 cloves chopped garlic
1/2 c. olive oil
1 1/2 c. Italian bread crumbs
2 tbsp. lemon juice

Cook artichokes in large kettle with 6 quarts of water, 1/4 cup of the oil, and lemon juice. Heat to boiling. Reduce heat and simmer uncovered 30-40 minutes. Drain upside down on paper towels. In frying pan heat 1/4 cup oil with garlic. Add bread crumbs and stir until golden brown. Gently sprinkle bread crumbs mixture between each artichoke leaf separating each one carefully. Try to do as much leaves as possible up to the top of artichoke. Repeat until all bread crumbs are used. Place artichokes into baking dish filled with 1/2 inch of water. Bake at 375 degrees for about 20 minutes. Watch them carefully so they do not burn. Cool slightly before serving.