6 artichokes
2 c. Italian plain bread crumbs
1/2 c. grated Romano cheese
1/2 tsp. black pepper
1 tbsp. chopped parsley

Mix together bread crumbs, cheese, pepper, and parsley. Clip tips and trim bottoms of artichokes. Boil artichokes for 20 minutes in salted water. Drain. Stuff each leaf with bread crumb mixture. Arrange stuffed artichokes in a casserole or Dutch oven. Sprinkle each artichoke with olive oil. Put 1 cup of water in casserole or pot. Cover and steam for 1/2 hour, basting occasionally. Add more water, if needed. Water should be absorbed. Serve warm.