Stuffed Artichokes Recipe – Perfect for Welcoming Spring!

This recipe has been passed down through 4 generations of women in my family. It’s simple in its garlicky, cheesy deliciousness, and a great alternative to mayo!  Keep in mind that due to the “word of mouth” method of record for this recipe, the quantities of ingredients are not exact.   I mix the ratios until they look and smell right, which may take a couple iterations to develop to your tastes.
3-4 artichokes
Italian breadcrumbs
Grated Parmesan cheese
8 cloves of garlic (4 whole, 4 diced)
Fresh parsley, chopped (1/4 cup or to taste)
Olive oil
Mix following ingredients in bowl:
* 4 chopped garlic cloves
* Fresh chopped parsley
* breadcrumbs (maybe about 1/2 cup or so – I eyeball it)
* cheese (maybe 1/2 cup or so – again, I estimate this)
Prep artichoke:
* Use scissors to trim off spikes from artichoke leaves.
* Lop off tops of artichokes
* Roll each around on the counter (to loosen artichoke leaves)
* Pull leaves apart (to make room for stuffing)
To cook:
* Spoon in stuffing mixture in between the artichoke leaves. Spread consistently throughout leaves, but don’t over-stuff.
* Place them in pot; make sure they fit tightly.
* Drizzle with olive oil over the top.
* Fill water 1/2 way up the artichokes. and place 4 whole cloves in the pot.
* Bring to soft boil. Cook 40-45 minutes with the top on.
* At 40 minutes, try to pull out a leaf; it should come out easily. If not cook another 5 minutes and try again.
If made a day ahead, just reheat in the microwave.