4 artichokes
3/4 c. fine bread crumbs
1/4 c. Parmesan cheese
1 clove garlic, minced
1 stick melted butter

Cut stems off and remove tiny leaves from bottom of artichokes. Evenly cut off rough tops of artichokes. Turn artichokes upside down and press firmly on countertop to open leaves up.

Rinse in cold water and drain while preparing filling. Mix together rest of ingredients except butter. Place artichokes on flat bottoms in steam insert in large wok filled with water 1 inch below steam insert.

Sprinkle crumb mixture evenly among the 4 artichokes, carefully sprinkling between leaves. Drizzle melted butter over crumb mixture in each artichoke. Cover wok and steam about 40 to 60 minutes. Serve immediately.