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1
Cut stems off bottom of artichokes; peel and save.
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2
Pound bottom of each artichoke on table (not so hard that they squash) two or three times to open leaves.
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3
Cut off points of artichokes and snip side points with scissors.
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4
Cut garlic into a total of 20 pieces.
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5
Punch (with finger or end of wooden spoon) one piece of garlic down into center of each artichoke (You may have to separate the leaves a bit with your fingers) and three more pieces between outside leaves.
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6
Repeat with the parsley.
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7
Cut stems in two and stuff one down each center like garlic and parsley.
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8
If stems are too long, cut off part.
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9
Place artichokes in a pot so they gently touch the sides and each other.
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10
Be careful not to pour water into artiichokes; pour enough into pot to reach half way up the sides of the artichokes.
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11
Add three or four tablespoons olive oil, basil and oregano to water.
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12
Add an additional tablespoon of olive oil to center of each artichoke.
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13
Season with salt and pepper.
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14
Cover pot and cook over high heat until boiling; reduce heat to simmer.
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15
Simmer 45 minutes to one hour until a center leaf removes easily.
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16
Do not overcook.
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17
Drain and reserve liquid.
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18
Serve at room temperature or chill overnight and bring to room temperature before serving.
