4 med. artichokes
Lemon juice
1/4 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 c. dry bread crumbs
1 clove garlic, minced
2 tbsp. Parmesan cheese
1 tbsp. fresh parsley or 1 tsp. dry

Prepare artichokes, remove outer leaves and cut top even. Rub with lemon juice. Cut stems so artichokes will stand in pan. Spread leaves apart. Remove center choke. Combine all other ingredients with 1/4 cup oil and fill center and between the leaves of the artichoke.

Place artichokes upright in a pan with a tight cover making certain that each one is upright. Add a potato to make it fit if necessary. Pour 2 cups of water with 1/2 teaspoon salt and 1 tablespoon lemon juice. Cover and cook until done, 30 or 35 minutes. Serve hot or cold.

NOTE: Can LIGHTLY brown the bread crumbs with the oil before combining with rest of the ingredients and add basil and oregano. Drizzle tops after stuffing with a small amount of olive oil