Hi all: I love whole artichokes (steamed, grilled, roasted). I have had some FANTASTIC artichokes at a few Italian restaurants that have been lightly stuffed with breadcrumbs, herbs and parm. However, when I try to duplicate at home, it fails. I lightly stuff prepped artichokes and roast them (sometimes covered, sometimes in a water bath, sometimes wrapped in foil, finish under the broiler...) regardless, I end up with pasty gook between the leaves. I am trying to replicate a hot, flavorful, saucy/crispy goodness that is distribued among the leaves. I will take any and all feedback from more experienced artichoke cooks. As always, thank you so very much!!