Stuffed Artichokes

4 fresh artichokes
1 1/2 Progresso Italian Breadcrumbs
1/2 cup grated parmesean cheese
4 cloves of garlic
1/4  cup fresh chopped parsley
salt and pepper
olive oil.

Cut ends and stems from artichokes.  Steam in chicken broth for 20 minutes.  Combine breadcrumbs, parmesean cheese, garlic, salt and pepper.  Add enough olive oil to moisten.  Drain artichokes and run under cold water.  Squeeze moisture out of artichokes.  Stuff the individual leaves of the artichoke with bread crumb mixture.  Place in pan with chicken boullion, cover with foil and bake at 350 for 30 minutes.