Ingredient amounts should be adjusted according to number of artichokes.

Melt 1 Tablespoon of butter in large skillet over medium high heat and add a healthy drizzle of Olive oil and swirl around the pan.

Add bread crumbs [anchovies first if you are using them, then bread] and season to taste.

Cook and stir a few minutes until breadcrumbs turn golden, adding Olive oil to keep them just moistened.

Remove from heat and stir in Parmesan.

Place stuffing in a large bowl and add artichokes, one at a time [or 1/2] and using your fingers stuff filling into each leaf. Mound remaining stuffing on top of artichoke and drizzle with Olive oil, and sprinkle with more cheese if desired.

Bake at 400, according to directions for various methods per photos above, until chokes are tender, cheese is melted and leaf tips are beginning to brown.

Serve warm or at room temperature. Can be prepped earlier in the day and held in refrigerator until baking.