4 large artichokes

1 1/2 cups bread crumbs

6 tbs. grated parmesan cheese

2 cloves of garlic (chopped)

2 tbs. fresh parsley (chopped)

6 tbs. of olive oil

1 tsp. salt

1 tsp. black pepper 


1. Cut off stems of artichokes. Then cut off about 1/2 inch of the tips of the artichokes. Remove any tough outer leaves. Rinse artichokes thoroughly in cold water. Turn artichokes upside down on a hard surface. This will open up the artichoke and excess water will be removed.

2. In a bowl, add bread crumbs, grated parmesan cheese, parsley, garlic, salt and pepper. Mix together.

3. Divide the mixture into 4 parts. Distribute each part to each artichoke. Spread the leaves open and stuff with the bread crumb mixture. Repeat with all 4 artichokes.

4. Place artichokes upright in a deep saucepan/pot with a cover. Pour 1 tbs. of olive oil over each artichoke. Put remaining 2 tbs. of olive oil in pot. Add 2 cups of water to the pot. Cover and cook for 30-40 minutes or until leaves are tender. If water is evaporating quickly, add a little more.

Serve warm