I hope you don't mind my take on stuffed artichokes.
Ms. Mofet's Stuffed Artichokes
Nice large firm artichokes
Romano cheese - block - cut or shaved into small, thin slivers
Parmesan cheese - block - cut or shaved into small, thin slivers
Fresh garlic - slivered or shaved into thin slices
Mozzarella - block - cut into small slices
In a bowl mix the following to taste:
Plain bread crumbs (depends on how much bread crumb stuffing you want in your artichokes)
Grated Romano & Parmesan cheese
Dry herbs and spices - to personal taste
Granulated Garlic powder
Goya Adobo seasoning
Accent (or MSG) - optional
Ground sea salt
Ground peppercorn blend
Paprika (hot and sweet Hungarian)
Ground red pepper flakes (I put mine in a grinder)
Clean artichokes by cutting off stems and sharp tips off the leaves. Boil in salted water with lemon (to prevent discoloration). And cook till you can just pull a center leaf out easily with a tug. Remove from pot and run under cold water to cool and stop cooking. After cooled remove as much of the fuzzy stuff (the deadman or choke, I also use a serrated edge grapefruit spoon to do this ) as you can from the centers and rinse.
(TIP: For microwave steaming of artichokes that I got from a microwave cookbook by author Barbara Kafka.
Clean and trim artichokes. Place in a microwave safe container that they will fit in one layer bottoms down. Place water and lemon juice in container (then dip the cut surfaces in the juice water to prevent discoloration and replace bottom down). Place foil ONLY over the TOP of chokes (so long as there is MORE food exposed than is covered by foil it will be safe. I have been doing this for 25 years so it IS TNT)
Place a sliver of garlic and a sliver of each cheeses between each leaf of choke. In bowl mix crumbs, grated cheeses, herbs and spices to taste. After chokes are stuffed with cheese and garlic they will be "open" enough to just sprinkle crumb mixture over the top of chokes and it will fill in the leaves. Any extra crumb mixture can be used to fill in the center of artichoke. Place in a deep pan or pot with small amount of the salted water/lemon juice cooking liquid. Drizzle chokes with olive oil. Baste the top of each with the salted water/lemon juice from the pot. Cover and steam till leaves pull out easily and cheese is melted. (OR Microwave covered (microwave safe cover or plastic wrap) for about 5 - 7 minutes on medium power or until cheese is melted and leaves pull out easily.)
(Pictures below are from microwaved artichokes)