• 4 artichokes
  • 6 cloves garlic, diced
  • 1 can pitted olives, chopped
  • olive oil
  • 4 c. bread crumbs
  • 1 Tbsp. oregano
  • 1 dash salt and pepper
  1. Snip off pointed tips of leaves with knife and parboil
  2. artichokes 15 minutes. Drain water off artichokes and spread
  3. leaves partly open. Mix garlic, olives, bread crumbs and
  4. spices together. Sprinkle mixture in between leaves about half
  5. way up leaves. Drizzle olive oil over 1/2 stuffed artichokes.
  6. Finish stuffing in between leaves of artichokes and again
  7. drizzle olive oil over tops of artichokes until bread crumb
  8. mixture is moistened. Place in pan with 1/2-inch water; cover
  9. with aluminum foil and bake for 30 minutes at 350 degrees