Steamed, Stuffed Artichokes - cooking recipe

Ingredients

6 artichokes
1 1/3 c. breadcrumbs
3 cloves garlic, finely chopped
2 Tbsp. chopped fresh parsley
2 Tbsp. grated Parmesan cheese
1 Tbsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed red pepper
approximately 5 Tbsp. olive oil

Preparation

Wash artichokes.
Hold bottom of artichokes and pound 2 or 3 times on a flat surface to loosen the leaves at the top.
In a 5-quart pot, arrange artichokes so they fit tightly.
Mix together the breadcrumbs, garlic, parsley, grated cheese, oregano, salt, pepper and red pepper.
Gradually add about 3 tablespoons olive oil to mixture, until breadcrumbs are all coated.
With a tablespoon, fill each artichoke with about 3 to 4 tablespoons of the breadcrumb mixture.
Without wetting the breadcrumbs, fill the pot 3/4 full with water.
Drizzle about 2 tablespoons of oil over the artichokes.
Steam, covered, for about 25 to 30 minutes, until the leaves pull out easily.