6 lg. or 12 sm. artichokes
1 1/2 tbsp. fresh basil or 1 tsp. dried basil
4 garlic cloves, crushed
4 tbsp. bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil

Trim artichokes by removing all but 1 inch of stem. Break off bottom leaves (1 to 3 rows) until you uncover leaves of pale green at base. Spread outer leaves apart. With grapefruit spoon, cut away inner leaves from top of artichoke. Combine basil, garlic, bread crumbs, salt, pepper and 2 tablespoons olive oil.

Preheat oven to 350 degrees. Spread leaves and place a little stuffing between leaves and in center. Place artichokes in casserole, add remaining oil. Add enough water to come halfway up sides of artichokes. Cover with foil and bake for 30 minutes. Remove foil and bake until tender, about 30 more minutes, basting occasionally. Transfer to serving dish. Reduce cooking liquid from casserole to 1/2 cup over medium heat. Pour over artichokes and serve. Serves 6.