4 fresh artichokes
1 tbsp. parsley flakes
1/4 tsp. oregano
8 oz. Mozzarella cheese, grated
1 c. Italian style bread crumbs
3 tbsp. grated Parmesan or Romano cheese
1 tsp. garlic powder
3 eggs, beaten
Salt and pepper to taste

With a sharp knife trim stems and cut center crown of artichokes. With scissors, clip the sharp ends of the leaves. Rinse artichokes with cold water and let them drain upside down while you prepare stuffing.

Mix all dry ingredients in a large bowl; add beaten eggs mixing well until mixture is damp. You can add a little water if needed to hold mixture together. Divide in (4 equal parts). Use 1/4 of the stuffing for each artichoke. Place a small amount of bread stuffing in each leaf of artichoke and set aside. Repeat until all artichokes are filled.