Recipe(tried): Stuffed Artichokes

1 small chopped onion, 2-3 toes of garlic chopped, saute in small amount of
olive oil. When translucent but not brown,add 1/2 cup of fresh, flat leaf
Italian parsley. Continue to cook until the parsely is just wilted. Add one
small box (can) of Progresso Italian Bread Crumbs, and 11/2-2 cups of parmesan
cheese. This mixture will be very dry and crumbly, almost as if you had just
mixed the cheese and bread crumbs. This the texture you want. This makes the
filling. Clean 4 large or 6 small Artichokes. By cleaning, I mean cut off the
bottom stem, so it sits flat. Cut the top 1/3 off. Trim the spikey leaves
from around the bottom of the artichoke, and cut the spikey tips off the
remaining outer leaves. Begin to pull and spread them apart, until you have
what looks like a large flower. This takes a bit of time to do without
breaking the leaves, but with patience, you can get it to open up pretty wide.
HEmpty your filling into a bowl, and holding the artichoke over the bowl, begin
to pack the filling into the artichoke, between the leaves and in the center.
As it goes down in, pack some more, until you cannot pack any more filling into
the choke. Do all the artichokes like this. Sit them down into a pot. Add
water to a depth of about 1/2 -1 inch and pour olive oil to dampen each stuffed
artichoke. I end up using 1 cup or more of olive oil. Steam chokes for 1 hour
or more, until bottom leaf pulls easily away from base of choke. Each choke
serves 2-3 people as an appetizer or veggie. Wrapped tightly in plastic and
then in foil, the freeze nicely.