4 med. artichokes
3 c. ready-seasoned bread crumbs
1 1/2 c. Parmesan cheese
3 lg. toes garlic, minced
Olive oil, approximately 1 1/2 c.
1/4 tsp. cayenne pepper
Lemon juice
butter

Wash artichokes, cut off stem and edges of leaves. Par-boil artichokes in boiling water about 20 minutes. Meanwhile, mix bread crumbs, cheese, garlic, cayenne pepper and enough olive oil to form a paste. Stuff cooled artichoke leaves with bread crumb mix. Squeeze lemon juice over stuffed artichokes. Dot tops of artichokes with butter. Place artichokes in baking pan and add 1 cup of water. Cover with foil and steam for 1 hour or until leaves pull off easily.