3 artichokes
1/2 c. olive oil
1 c. parsley
5 cloves garlic
1/2 c. white wine (dry)
1/2 c. chicken broth
1/2 c. water
1/2 lb. butter
Salt & pepper to taste

Cut tops and bottoms off of artichokes. Pull off petals and place hearts in a gallon pan with top. Add all the ingredients and cook until tender at a high heat. Serve over 1 pound pasta #9 with grated cheese, Romano or Parmesan, bottle of wine and hard Italian bread.