Fresh artichoke
1 c. Italian bread crumbs
1/2 c. Romano cheese, grated
1/2 c. parsley
Salt and pepper to taste
Sm. bottle olive oil (virgin), about 3 oz.

Cut sharp tips of artichoke leaves off. Wash well. Mix bread crumbs, cheese, parsley and seasonings. Put a spoonful of mixture between each leaf until all leaves are full.

Put stuffed artichokes in pot deep enough to cover pot with lid. Pour olive oil over artichoke to soak dressing. Put about 1 - 1 1/2 inch of water in the bottom of the pot and cover. Steam slowly until leaf will pull off easily, usually about 45 minutes.