4 Large Original California artichokes, cooked
2 Cups Focaccia or herb bread crumbs
1/2 Cup Grated Parmesan Reggiano cheese
1/4 Cup Extra virgin olive oil
2 Cloves Garlic, minced
2 Tbsp Chopped Italian parsley
1Tbsp Chopped fresh oregano
Salt and Pepper

INSTRUCTIONS: Wash artichokes. Cut off stems at base and remove small bottom leaves. Trim outer dark green layer from artichoke bottoms. Cut off top quarter of artichokes and discard. To prevent discoloration of artichokes, rub all cut surfaces with lemon juice or place artichokes in acidulated water. (Add 1 tablespoon vinegar or lemon juice per quart of water.) Spread leaves, remove center leaves and fuzz centers with a spoon and discard. Toss breadcrumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in 9 – inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil. Bake a 350 F for 40 minutes or until artichokes are tender. Remove artichokes from pan and place on rack. Cool to room temperature.
Makes 4 servings.