Ok, so I've got the artichokes stuffed with the seasoned bread crumbs and evoo stuffing. My ex mil used to cook them on top of the stove in about an inch of water but it was hell getting them out of the stock pot.
I put them in a shallow baking pan with the inch of water, cover with foil and put in a 350 degree oven for an hour or mor.
Anyone else have any other ideas? The heart must be tender and the leaves must pull away easily.