Artichoke are delicious by themselves but when stuffed with garlic and Romano cheese, they’re even better.
In a medium glass bowl, mix together the bread crumbs, Romano cheese, garlic, salt and pepper. Set aside from stuffing.
Cut the top and the bottom from the artichokes. Place in a deep saucepan and mash them down slightly to open the leaves. Equally dividing the filling, fill each leaf from the outside in by using the top of each leaf (stuff between the leaves). After stuffing, add 2 to 3 inches of boiling water to the pot and pour the oil over the artichokes.
Over low to medium heat steam the artichokes in the covered pot for 45 minutes. This dish is done when a leaf pulls off easily from the artichoke.
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