Stuffed Artichokes Roman Style

Clean, trim and blanch artichokes and drain well.

To make a stuffing, combine bread crumbs, minced garlic, chopped celery, grated Parmesan cheese, parsley and seasonings to taste.

Adjust ingredients to your liking.

Push the stuffing down between the leaves of the artichokes.

The chokes may be removed, if desired and the center filled with stuffing (you may want to double the recipe in this case).

Drizzle olive oil over the artichokes and place them on a rack in a baking dish.

Cover the bottom of the dish with 1-inch of boiling water.

Bake, covered, for 1 hour in 350° oven.