4 lg. artichokes
1 1/2 c. seasoned bread crumbs
1/2 c. grated Parmesan cheese
1 lg. tomato, stemmed, seeded and chopped
2 tbsp. chopped parsley
Olive oil
Salt and pepper to taste
Chopped garlic (optional)
Almonds (optional)
Ham (optional)
Lemon juice

Prepare artichokes for cooking, removing small leaves at base and cutting off stem. Mix the ingredients together using a little olive oil to moisten the bread crumbs and Parmesan cheese.

Stuff artichokes, filling between the leaves, working from the outside to the center until the leaves are too tight to be filled. Place the artichokes in a pot filled with about 1/2 inch water. The pot should be just large enough to hold the artichokes so that they touch.

Pour a little olive oil and lemon juice over the artichokes. Bring water to a boil, then reduce to a simmer and cover and cook for 1 hour or until leaves are easily pulled away.