|Sliced green onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||3 Cup (48 tbs) (From 4 Slices)|
|Tomatoes||2 Medium, peeled, seeded, and chopped|
|Grated parmesan and romano cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
Remove stems and loose outer leaves from artichokes.
Cut off 1 inch from tops; snip off sharp leaf tips.
In large covered kettle cook artichokes in boiling salted water for 20 to 30 minutes or till a leaf pulls out easily.
Drain upside down.
Remove center leaves and the fuzzy "choke."
Sprinkle insides lightly with salt.
Meanwhile, cook onion and garlic in butter till onion is tender.
Combine bread crumbs, tomatoes, cheese, and parsley.
Add onion mixture; mix lightly.
Spoon into artichokes.
Place in 13x9x2-inch baking pan, making sure artichokes won't tip over.
Cover; bake in 375° oven for 15 minutes.
Uncover; bake about 10 minutes.