In a large bowl combine bread crumbs, cheese, garlic and Mrs. Dash.

Add olive oil enough to stuffing mixture to make it just sticky enough to pinch into bunches between your thumb and index and middle fingers.

Cut the tops and stems off the artichokes. Remove any small leaves off the bottoms and using kitchen sheers square each of the leaves tops.

Stuff each artichokes leaves starting from the outside into the middle ensuring you put stuffing in each leave.

In a large deep dish skillet put two table spoons of oil about an inch of water and the basil leaves ripped to release the flavor.

Put the artichokes in the skillet and cover. On a low flame steam them for three hours ensuring you maintain the water level in the pot.

Let cool to taste then peel off each leaf and scrape the meat and stuffing between your teeth and discard used leaves. When you get to the center remove the choke with a fork and eat the heart at the bottom.