8 - ounces bread crumbs
10 - ounces grated Romano cheese
1 - bunch flat leaf parsley, chopped
1-1/2 - teaspoon salt
1/2 - teaspoon freshly ground pepper
6 - artichokes, washed, tops sliced off and stems trimmed
1 - Tablespoon extra virgin olive oil

• In a mixing bowl, mix bread crumbs, cheese, parsley, salt and pepper.
• Spread artichoke leaves and fill pockets generously with bread crumb mixture until you reach the soft leaves near the center.
  
• Place artichokes in a 3 to 4-1/2 quart slow cooker and add approximately 3/4 inches of water to bottom.
  
• Drizzle olive oil on top of each artichoke. 
  Cover, turn unit to HIGH and cook until leaves are tender and pull away from heart easily, approximately 3 to 4 hours or cook on LOW for about 6 hours.