4 med. artichokes
1 c. seasoned bread crumbs
4 tbsp. grated Parmesan cheese
2 tbsp. parsley, chopped
1 clove garlic, chopped
Salt and pepper to taste
6 tbsp. olive oil

Cut off stems and about 1/2 inch tips of artichokes. Remove tough outer leaves and wash carefully. Tap on table to spread leaves open. Shake out all water.

Mix thoroughly bread crumbs, grated cheese, chopped parsley, garlic, salt and pepper. Divide mixture into four parts. Distribute one portion between the leaves of each artichoke. Then close.

Place upright in saucepan to fit snugly. Pour 1 tablespoon olive oil over each artichoke. Put remaining oil in saucepan. Add 1 1/2 cups water. Cover and cook slowly for one hour or until tender. Remove artichoke hearts after eating end of leaves. Add bread crumbs and salt to artichoke heart. I bake them for 5 minutes to crisp top.