Instructions: In a large bowl, combine garlic, cheese, parsley, bread crumbs, capers, pine nuts and 1/2 cup olive oil. Season with salt and pepper.

Cut the stems off the artichokes. Then cut 1 inch crosswise from tops and trim tips of remaining leaves with scissors. Carefully separate top leaves until choke (the fuzzy part in the center of the artichoke) is exposed. Remove the light yellow interior leaves and the fuzzy portion at the bottom with a spoon (a grapefruit spoon works well here); discard.

Stuff center cavity of each artichoke and between the leaves with about a quarter of the bread-crumb mixture. Place artichokes, stem end down, in a large pot with 4 cups water. Cover and bring water to a boil over high heat. Reduce heat, and steam gently 1 hour. To serve baked artichokes, spoon some of the pan juices over them.

Makes 4 servings.

When using artichokes out of season, the cooking time may vary by 30 minutes.

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