Stuffed Artichokes

Stuffed Artichokes

4 large artichokes
1 1/2 cups seasoned breadcrumbs
1/2 cup grated Romano cheese
4 garlic cloves, minced
Salt and pepper
Olive oil
1/2 cup white wine
Water

Take the artichokes and cut off the bottoms to level them off so they can stand up straight. Peel off any outer leaves that look really tough or that are just hanging off. Cut the tops of the artichokes so then are flat across.
In a separate bowl, mix the breadcrumbs, cheese, garlic, salt, pepper and just enough olive oil to make the mixture moist. Pry open the artichokes, pulling the leaves away from the middle a little bit. Start stuffing the breadcrumb mixture in between the leaves until all four are sufficiently stuffed then place the artichokes in a deep, heavy bottomed sauce pan. Drizzle a little olive oil on the tops of the artichokes to keep the stuffing extra moist. Add the wine to the pot and then add enough water to come halfway up the sides of the artichokes. Simmer over low heat. Then cover and cook until soft, about 45 minutes to an hour.