2 Cups Italian breadcrumbs
1 cup Parmesan cheese
2 t granulated garlic salt
salt and pepper
2 cups water
Prepare artichokes by cutting off stems so they sit flat
Slice the top off and then trim the sharp tip from each petal (scissors work best)
Then place each artichoke upside down in a bowl of water, set aside.
Combine breadcrumbs, cheese, garlic salt and salt and pepper in a bowl, drizzle
with about 4 T of olive oil and mix well.
Take an artichoke and squeeze water out and dry them with a towel
Place in a bowl and start stuffing by stretching leaves out, stuff mixture into leaves
filling openings as much as you can, once each artichoke is stuffed, place in a Dutch oven
or large pot,,,,,pour 2 cups of water in bottom, drizzle each one with olive oil and sprinkle with parmesan cheese. Cover and bring to boil, then turn to low and simmer, (checking to make sure there is always water in the pot) for 1 hour to 1 hour and 30 minutes or until leaves are tender.
****If you like, these can also be baked in the oven, in covered pot,,, with water in bottom of pot also, making sure water doesn't evaporate, (just replace if it does)
The goal here is to steam stuffed artichokes until tender!****