40 min

Clean and wash artichokes. Cut off the top part and open them with fingers. Fill it with stuffing from chopper garlic, parsley, breadcrumbs, salt and pepper. Put them in a pan with olive oil one next to the other and sprinkle it with oil on the top. Add water up to three quarters of the height of artichokes. Cook on light fire in a covered pot (not aluminum!). When the water boils down and they get soft, serve them a bit chilled.