4 artichokes
2 cups bread crumbs
2 cloves pressed garlic
1/2 cup Romano cheese, grated
Salt and pepper
Olive oil

Wash and trim artichokes; turn upside down on paper towel to drain. Mix bread crumbs, garlic and cheese together. Separate leaves just enough to fill with mixture. Salt and pepper artichokes; spoon mixture between leaves. Drizzle olive oil generously over the stuffing. Place in a heavy pot, standing upright, with a small amount of water. Cover and steam until leaves pull off easily, about 45 minutes.