GRANDMA DI'S ARTICHOKES

Steps:

• With a sharp chef's knife, cut enough of the stem and the bottom off so chokes stand upright. Trim the tops to square off and also trim each leaf to square off, so that no sharp points remain on the chokes. In a bowl, combine oil and garlic. Add breadcrumbs while stirring. The crumbs should be moist but not too oily. Adjust crumb or oil if the crumbly mix seems too dry or wet. Season to taste with fresh parsley, salt & pepper. Spoon the bread crumb mix into the center and leaves, being careful to lightly season the whole choke. Don't overstuff any one spot. Arrange artichokes in a saucepan so that they fit snuggly but aren't too crushed and are standing upright. Add about 1" of water to pot, cover and cook on med. heat until cooked through (45-60 minutes). Check pot frequenty to make sure the water hasn't evaporated & add water if necessary. Check for doneness -- artichoke leaves should be tender but not mushy. They'll be easy to pick off the choke when they're ready. Remove from heat, set on a plate to rest a few minutes & serve. Can also be refrigerated & warmed in an oven.