Stuffed Artichokes

• 2-3 Artichokes
• 1 ½ cup plain or seasoned bread crumbs
• 2-3 T. vegetable oil
• 2-3 cloves fresh garlic - diced
• 1 tsp. black pepper
• 1 tsp. oregano
• ½ pound thinly diced mozzarella cheese

* Cut stem so that artichokes can stand up straight on counter.

* Cut off the pointed tips, rinse with cold water. While rinsing, spread the leaves opening the artichoke.

* After rinsing, put the artichoke upside-down for about 1 hour, to drain off excess water.* Meanwhile, in a bowl, mix together the bread crumbs, oil, fresh garlic, black pepper and oregano with a fork. Mix in the mozzarella.

* When stuffing artichokes, start from the bottom leaves. In a circular motion with a tablespoon, fill the leaves, moving toward the middle.

* Place in a skillet so they fit tightly. Add cold water to base of artichoke, only up as far as the first row of leaves. Sprinkle oil over the artichokes. Partially cover the skillet, so you can watch it cook.

* Add water as needed. Cook for at least 1 hour. To test the artichoke, pull a leaf from the middle.
* If it comes out easily, it's ready.