Use 10 inch skillet with cover.
Remove outside lower leaves and cut off stems of artichokes. Cover with cold water. Add salt and let artichokes stand for 20-30 minutes.
Meanwhile, mix together bread crumbs, clove of garlic, Parmesan cheese, chopped parsley, salt and pepper. Set aside.
Wash artichokes. Spread open the leaves. Sprinkle crumb mixture between leaves and over top of artichokes. Sprinkle with 1 tbsp parsley and place upright in skillet containing 2 cups water. Sprinkle artichokes with 2 tbsp olive oil. Cover and cook about 30 minutes, or until artichoke leaves are tender.
To eat artichokes, pull out leaves, one by one.
