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1
Wash artichokes.
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2
Hold bottom of artichokes and pound 2 or 3 times on a flat surface to loosen the leaves at the top.
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3
In a 5-quart pot, arrange artichokes so they fit tightly.
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4
Mix together the breadcrumbs, garlic, parsley, grated cheese, oregano, salt, pepper and red pepper.
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5
Gradually add about 3 tablespoons olive oil to mixture, until breadcrumbs are all coated.
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6
With a tablespoon, fill each artichoke with about 3 to 4 tablespoons of the breadcrumb mixture.
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7
Without wetting the breadcrumbs, fill the pot 3/4 full with water.
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8
Drizzle about 2 tablespoons of oil over the artichokes.
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9
Steam, covered, for about 25 to 30 minutes, until the leaves pull out easily.
