Steamed, Stuffed Artichokes

• 6 artichokes
• 1 1/3 c. breadcrumbs
• 3 cloves garlic, finely chopped
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. crushed red pepper
• approximately 5 Tbsp. olive oil

1. Wash artichokes.
2. Hold bottom of artichokes and pound 2 or 3 times on a flat surface to loosen the leaves at the top.
3. In a 5-quart pot, arrange artichokes so they fit tightly.
4. Mix together the breadcrumbs, garlic, parsley, grated cheese, oregano, salt, pepper and red pepper.
5. Gradually add about 3 tablespoons olive oil to mixture, until breadcrumbs are all coated.
6. With a tablespoon, fill each artichoke with about 3 to 4 tablespoons of the breadcrumb mixture.
7. Without wetting the breadcrumbs, fill the pot 3/4 full with water.
8. Drizzle about 2 tablespoons of oil over the artichokes.
9. Steam, covered, for about 25 to 30 minutes, until the leaves pull out easily.

artichokes, breadcrumbs, garlic, parsley, parmesan cheese, oregano, salt, pepper, red pepper, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414500 (may not work)