Add the garlic, parsley and basil in a food processor
with a steel blade. Process until finely minced. Transfer the
mixture to a bowl and add the bread crumbs, Romano
cheese, salt and black pepper. Stir to blend well.
2. Cut the bottom stem of the artichokes off so that they sit flat.
Cut the tips of the artichokes off 1 inch. Pull apart the leaves
to separate them. Be careful not to separate them completely.
the bread crumbs into the artichoke leaves. Stuff until
you begin to reach the center and stop. Drizzle each with 1
tablespoon of olive oil.
the artichokes in a steamer and steam for 1 hour or
until the leaves become tender.