My third attempt at making stuffed artichokes was not as bad as the other two. The problem is that I never seem to be able to get the leaves soft enough and the stuffing of the right texture. I have been making a stuffing of bread crumbs, garlic, dried basil, a little parmesan, salt and pepper and a few squirts of lemon juice. My most recent attempt was to put the artichoke in my steamer for 1 hr. This worked, but I would have loved the leaves to have been a bit softer and the stuffing less globby. What's the secret? How does everyone else make their stuffed artichokes?