Parmesan Artichokes

6 medium artichokes 1 Tbsp. green onions, sliced 1 clove garlic, minced 1/4 cup butter 3 cups soft bread crumbs (4 slices) 2 medium tomatoes, peeled, seeded, and chopped 1/2 cup grated Parmesan or Romano cheese 1/4 cup snipped fresh parsley

    Remove stems and loose outer leaves from artichokes. Cut off 1-inch from tops. Snip off sharp leaf tips. In large covered kettle cook artichokes in boiling salted water for 20–30 minutes or until a leaf pulls out easily. Drain upside down. Remove center leaves and the fuzzy choke and discard. Sprinkle insides lightly with salt. Sauté onion and garlic in butter until onion is tender. Mix lightly with the combined: bread crumbs, tomatoes, cheese, and parsley. Spoon into artichokes. Place in 13x9x2?inch baking pan, making sure artichokes will not tip over. Cover and bake in a 375 degree preheated oven for 15 minutes. Uncover and bake for another 9?10 minutes. Makes 6 servings.