Salt & freshly ground pepper to taste
6 Tablespoons Olive Oil
2 Cloves Garlic, sliced
1/2 Cup Pecorino Romano, grated
1 Cup Bread Crumbs
1/4 Teaspoon Garlic, finely minced
1 Tablespoon Parsley, chopped
Combine breadcrumbs, cheese, parsley, minced garlic, salt, pepper and 2 tablespoons of olive oil. Mix well.
Cut the stems off the artichokes flush with the bottom. Cut pointy leaves off the top. Spread leaves of each artichoke out and push stuffing in between them.
In a pot large enough to fit the artichokes, add the sliced garlic cloves, 2 tablespoons olive oil and the artichokes. Drizzle the remaining 2 tablespoons of olive oil over the top. Heat on medium until sizzling, about 2 minutes.
Add water to reach 1/2 way up the sides of the artichokes. Cover and cook until tender and a leaf can easily be pulled out, about 45 minutes. If liquid is evaporating too quickly, add a little more water.
Transfer to a serving platter, drizzle a little of the liquid from the pot over the artichokes and serve. 4 appetizer servings
Don't forget to remove the choke (the center of the artichoke above the heart is not edible). Kitchen shears work well to cut the spiky leaves.