4 artichokes
5 slices white bread, torn into sm. pieces
1/2 c. Parmesan cheese, grated
1/4 lb. Provolone cheese, cut in tiny cubes
1 tsp. parsley
Garlic powder
Salt and pepper and olive oil

Wash artichokes well and cut off tips of each leaf with a scissor. Cut off bottom stem, peel and chop stems. Mix together the stems, bread, Parmesan cheese and parsley. (Garlic, salt and pepper to taste.) Sprinkle with enough oil to make ingredients stick together. Stuff artichokes by pushing back leaves from center and divide Provolone cheese to place in 4 artichokes.

Place between leaves and press in stuffing. Place artichokes in pressure cooker; add water to cover bottom; pour a little oil over artichokes. Secure cover and cook 15 or 20 minutes, or place in covered Dutch oven and steam for 30 to 40 minutes. Use especially in summer months when artichokes are in season and less expensive.