4 artichokes
1 tsp. salt
1/8 tsp. pepper
1/4 c. olive oil
1 clove garlic
1 tbsp. chopped parsley
1/2 c. grated Romano cheese

Trim stalks and tiny leaves from base of artichokes. Cut one inch slice from top; remove discolored leaves, snip off spike ends. Wash artichokes in cold water and drain.

Mix cheese, parsley, garlic, salt and pepper; spread leaves and insert the mixture. Cook in a 3-quart pot. Stand artichokes on base, add water to cover them, put oil over it, and let it simmer about 1 hour or until leaves pull out very easily.