Stuffed Artichokes Steamed in White Wine

4 Artichokes
1 cup garlic and herb bread crumbs
1/2 cup grated Romano cheese
1 28oz. can diced tomatoes
1 bottle dry white wine
sliced black olives, if desired

To prepare artichokes, cut off stem. remove tough outer leaves from bottom of artichoke. With a scissor, snip the ends off of the rest of the leaves, and with a sharp knife, cut off top of artichoke. Using a small sharp knife, or a spoon with sharp edges, scoop out fuzzy choke from the center of the artichoke. Pour bottle of wine into a large pot or dutch oven. Place artichokes upright in pot. sprinkle artichokes with bread crumbs and cheese, and if desired stuff with a few sliced black olives. Pour tomatoes over top. Bring to a boil, reduce heat, and simmer for about 45 minutes to 1 hour or until artichokes are tender when pierced with a fork.

This is a lttle time-consuming, but well worth the effort when ready to eat. Make this recipe in the spring-time when artichokes are fresh and in-season.