4 lg. artichokes
2 cloves fresh garlic, sliced
Fresh parsley
Bread crumbs
Grating Parmesan cheese
Olive oil
Salt & pepper

Cut tips off artichokes; rinse well. Open leaves a little. Stuff with slices of garlic and parsley. Stuff with bread crumbs. Place in large deep pot. Top artichokes with cheese and salt and pepper. Add about 2-3 inches water. Add about 2 tablespoons olive oil to each artichoke. Cover, cook low; make sure water does not evaporate. Baste occasionally. Cook until leaves are tender, about 1 - 1 1/2 hours.