Instructions

• 1). Heat 1/2 cup of extra virgin olive oil in a saute pan. Add the chopped garlic cloves and chopped onions. Saute until very soft and saturated with the oil.
  
  
• 2). Remove the saute pan from the heat. Add the Italian style bread crumbs and stir until all ingredients are mixed uniformly. Pepper to taste, then add some salt to taste.
  
  
• 3). Add 1/2 cup of Romano or Parmesan cheese to the saute pan. Stir well until cheese starts to melt throughout mixture.
  
  
• 4). Add the chopped basil leaves, parsley and oregano, and stir well.
  
  
• 5). Rinse off artichokes thoroughly, then cut off the stems. Scrub off the bottom of the artichoke with a potato scrubber, and do the same with the cut off stems. Cut a lemon in half and rub it around the entire bottom of the artichoke, as well as the stems.
  
  
• 6). Dice up the artichoke stems and boil them in a saucepan filled with water until they become very soft. Drain, then add them to the mixture of breadcrumbs and herbs in the saute pan.
  
  
• 7). Cut off the tops of the pointy parts of the leaves of the artichokes with a pair of scissors. Spread apart all of the artichoke leaves.
  
  
• 8). Stuff the mixture from the saute pan into the center of the artichoke to where it is stuffed in between the leaves. Place the stuffed artichokes into a large steamer pot so there is plenty of room for all of them. Stainless steel is a good choice for a steamer,
  
  
• 9). Fill the bottom portion of the steamer to the bottom of the pot where the artichokes are. Dribble about 1/3 tsp. of olive oil over the tops of each of the stuffed artichokes. Cover the steamer with the lid and cook for 45 minutes, or until all of the artichokes leaves are soft and tender. Add more water to steamer during the cooking process if necessary.
  
  
• 10
  
  Place artichokes on a serving plate and serve hot.