6 large artichokes
6 cups seasoned bread crumbs
3 cups Parmesan cheese, freshly grated
3 cups Romano cheese, freshly grated
2 large tomatoes, fresh
2 tbsp. olive oil
vegetable oil
cloves of garlic (1 for each artichoke)
salt and pepper, to taste

Cut off tops of artichokes to remove the prickly part. Cut off base of artichoke so it stands up Soak artichokes in salt water for at least 20 minutes, drain. Place artichokes in a large pan, try your best to cover artichokes (they tend to pop up) with water, bring to a boil, cover partially and simmer for about 20 to 30 minutes or until slightly limp. Drain and cool.

Combine equal parts of Parmesan and Romano cheeses in a large measuring cup. For each cup of the combined cheeses above, add one cup of seasoned bread crumbs. Mince a garlic clove for each artichoke to be cooked. Mix the breadcrumbs, cheese mix and minced garlic together in a very large bowl. Add salt and pepper to taste. Mix well.

Preheat oven to 350°F. Prepare large roaster with an equal mix of water and vegetable oil in the bottom. You can add some olive oil to this if you wish, about 1/2-inch up. It is okay that bottom of artichoke will be in liquid. Set aside.

On a platter or another large bowl, take an artichoke, stand it in center. Gently spread the leaves out to make room for stuffing. Drizzle a teaspoon in the bottom of each artichoke. Take handfuls of the stuffing mixture and gently push into the artichoke, spreading leaves and patting down into the artichoke. Place one or two slices of the tomato on top of artichoke. Place the artichoke into the prepared roaster. Repeat process with each artichoke.

Bake uncovered in 350°F oven for at least 45 to 60 minutes. Artichokes will bend open as they are cooked. Baste each artichoke about every 15 to 20 minutes with the oil/water mixture in bottom of roaster.

Note: Some stuffing may fall out, feel free to scoop and eat.

Submitted by: Kathy Burns