Stuffed Artichokes

Serves 8-12.  Recipe from Vicki Brooks found in the Advocate.

4 Large Artichokes

1 (16-oz) can Italian seasoned breadcrumbs
1 1/2 cups olive oil
1 Tbl. minced garlic

1 cup Parmesan cheese

Water
Four sheets aluminum foil

1.  Wash artichokes well; clip off points.  Slice 1/4 inch off top and cut stem to level bottom.

2.  Mix breadcrumbs, olive oil, garlic,  and cheese until moist.

3.  Place an artichoke on a sheet of foil; fill each leaf with stuffing.  Put 1 tablespoon water in the sheet of foil and wrap the artichoke tightly.  Repeat with other artichokes.

4.  Place artichokes in large pot filled with 2 inches of water.  Cook 1 hour and 15 minutes on medium heat until leaf can be pulled from heart.  Carefully check water level frequently so the water doesn't boil down while cooking.