4 artichokes
1 clove of garlic ~ minced
4 cups or 4 rolls of Italian bread ~ coarsely chopped
1/2 cup of fresh parsley ~ minced
1 cup sliced black olives
4 stems of the artichoke ~ chopped (optional)
Olive oil, parmesan cheese, salt and pepper to taste
Prepare artichokes by cutting off stems and tops. The tops should be cut straight across removing all the tips. Loosen leaves by pounding top against flat surface, then pulling leaves back from center to make a well to place the stuffing. Place all ingredients in a bowl and moisten with warm water gradually until the bread is well moistened and seasonsings are blended. Stuff each artichoke, spooning stuffing into the well. Place artichokes in a sauce pan; fill the pan with about 1/2" of water and cover.
If baking, oven temperature should be 350. If cooking on stove-top, bring water to boil then lower heat to simmer until done.
Keep artichokes moist by checking water and adding as it evaporates. To test for doneness, leaves should pull away easily and the "meat" of the leaf should be soft. Serve warm or at room temperature.
