Stuffed Artichokes - cooking recipe

Ingredients

2 1/2 c. Italian seasoned bread crumbs
1/2 c. imported grated Romano cheese
6 cloves garlic
olive oil
parsley
6 artichokes
water

Preparation

Clean and cut artichokes. Snip pinchers off.
Soak in salt water. Rinse and drain. Chop garlic.
Place clove in each, around leaves.
Mix bread crumbs and cheese.
Spread artichoke leaves and spoon mixture into each leaf. Tuck parsley in.
Place in Dutch oven, standing up.
Pour small amount of olive oil over each. Fill pan with water up to middle 3/4 of bottom row of leaves. Boil slowly 2 to 3 hours. Enjoy!