Stuffed Artichokes

• 4 fresh artichokes
• 3 cups breadcrumbs (either Italian or plain and seasoned to your liking)
• 3/4 cup chopped fresh parsley
• 1/4 cup chopped fresh garlic (use more or less to your liking)
• 1 1/2 tsp. garlic salt
• 1 tsp. fresh ground black pepper
• 1/2 cup grated parmesan cheese (optional)
• 1/2 cup extra virgin olive oil and extra for drizzling

Cut off stems so artichokes sit upright on a flat surface. Peel stems, place in a bowl of water and set aside. Remove any of the smaller outside leaves; rinse artichokes well, tugging leaves outward to loosen slightly for stuffing. Using kitchen shears, trim off the pointed tips of each leaf. Set aside. In a large bowl, combine breadcrumbs, parsley, fresh garlic, garlic salt, and pepper. Mix well; slowly add the oil to the crumb mixture until the breadcrumbs are moistened enough to stick together. You may need to adjust the amount of oil depending on the type and amount of breadcrumbs used. Stuff desired amount of leaves with the crumb mixture, starting from the bottom of the artichoke and working your way around. Shake off excess mixture. Continue this step with remaining artichokes. Place stuffed artichokes stem side down in a large baking pan and fill bottom of pan with enough water to cover quarter to half of artichoke. Remove stems from water and place in bottom of pan. Drizzle olive oil over the top of stuffed artichokes and cover tightly with heavy-duty foil. Cook at 375 degrees, adding water if necessary, for approximately 60-80 minutes or until leaves come out easily. Cool for 10 minutes; serve and enjoy!