Cut off the top 1/4 to 1/3 of the artichoke.
Remove the inner beard using a melon baller, then place in acidulated water.
Once all the artichokes are cleaned, drain well and dry off.
Rap the artichokes gently on the cutting board to open them up.
Combine the calamint/parsley, 2 tbsp. olive oil, salt and garlic (and bread crumbs, if desired).
Place the mixture in the center of each artichoke, then close artichokes up by gently squeezing them together.
Add the artichokes and cook until tender and most of the liquid has evaporated, about 20-30 minutes.
Serve hot or at room temperature.
A melon baller works beautifully to remove the inner beard of the artichoke. In alternative use a small spoon.