6 large artichokes 6 cloves garlic 1 large can seasoned Italian or plain bread crumbs 2 cups grated Romano or Parmesan cheese Olive oil Juice of two lemons Prepare each artichoke for stuffing by holding it by its stalk and pounding it leaves down, until the leaves open. Wash well. Cut bottom of stems off flat so that the artichoke will remain standing. With scissors trim tip of leaves approximately 1/2 inch. Soak in cold water. Mix minced garlic, bread crumbs, grated cheese and lemon juice. Add a little olive oil to hold mixture together lightly. Starting at the bottom row, open each leaf with one hand and fill with the other. Draw the leaves together as tightly as you can. Stand the artichokes in a pot deep enough and wedged together so they will not topple over. Drizzle a little olive oil over each artichoke. Add enough water to come about one-quarter of the way up on the artichokes, cover pot allow them to steam until done. Cooking time will vary depending on size and toughness of artichoke. Check after they have steamed approximately 30 minutes. If the leaf pulls out easily, they're done. |