Jennie'S Stuffed Artichokes - cooking recipe

Ingredients

4 large artichokes (not brown), partially opened
8 oz. seasoned breadcrumbs
4 oz. Reggiano-Parmigiano cheese
3 Tbsp. extra virgin olive oil
1/2 lb. nonsalted butter
1/2 c. spring water

Preparation

Cut stems from artichokes, creating a flat base; snip off pointed leaves top.
Cut away bottom row of leaves; on a flat board, turn choke upside down and pound until leaves separate. Wash chokes thoroughly.
Combine breadcrumbs and cheese and spoon into and between artichoke leaves; drizzle olive oil onto stuffed chokes and place in large covered pot.
Add water and steam over low flame for 40 minutes.
Melt butter and dip leaves in butter when serving.
Serve with Chianti or Merlot.