Artichokes
Bread crumbs, plain
Garlic powder
Salt
Pepper
Butter
Olive oil

Level bottom of artichoke so it will stand flat. Remove 1 layer of tough outer leaves and cut off pointed ends of leaves. Wash and drain. Spread leaves apart and season with salt, pepper and garlic powder. Stuff artichokes by filling with bread crumbs to top of leaves. Season again with salt, pepper and garlic powder. Place 1 teaspoon butter on top of each artichoke. Place artichokes in pan with cover. Fill with water about 1 inch up side of artichokes. Add 2 tablespoons olive oil to water. Bring to slow boil and cook with cover on pan. Baste about every 10 minutes to moisten bread crumbs. Cook until fork will pierce all the way to the bottom of artichoke. Remove from pan carefully. Drain and serve either hot, warm or cold.