• 1 pkg baby artichokes
• 1 can flavored Italian style bread crumbs
• ½ lb grated Romano cheese
• Salt
• Pepper
• Canola oil
Rinse and dry off artichokes on paper towel, cut off stems, clip off pinchers with scissors. Use tin foil pie or cake tin to mix 1-2 cups of bread crumbs, ½ cup of grated cheese, salt, and pepper. Place artichoke in middle of tin and fill with mixture, top with grated cheese. Repeat process (add more bread crumbs, grated cheese as needed to fill all artichokes. Take 4-qt pot, cover bottom with water, and add some canola oil and salt to water. Place artichokes in pot. Cover, cook on low flame. Baste with water mixture as they cook adding more water to pot if necessary. Don’t let water cook away. Cook for 1 hour or until leaf pulls out easily. Let cool, put in serving dish. The art of eating artichokes: pull out leaf, scrape off mixture with teeth discard leaf. When all leaves are gone scrape top of artichoke heart off and eat the heart.
