12 heaping T. seasoned breadcrumbs
1 - 2 T. grated Parmigiano cheese
4 T. chopped fresh parsley
dash of garlic powder
10 T. olive oil, divided
salt and pepper to taste
2 cloves garlic, quartered
Wash and trim artichokes, and turn upside down on towels.
Combine breadcrumbs, cheese, parsley, and garlic powder.
Spread leaves of artichokes to loosen, and sprinkle with salt and pepper.
Put about 2 T. of breadcrumb mixture in each artichoke, spreading between leaves.
In a pot large enough to hold the artichokes upright, put 1/2 c. water, 1/4 c. olive oil, salt, pepper, and garlic quarters.
Add stuffed artichokes, and drizzle each with 1 T. olive oil.
Cover and cook over low heat for 1 - 2 hours, until outer leaves are tender.
Keep adding water as it evaporates, along with a little more salt and olive oil