Trim off sharp points on artichokes and cut off bottom stem to make flat.
Place in pot and cover with water,
Boil 10 mins and drain well.
Stand artichokes up in a large pot.
Combine crumbs, cheese, garlic, salt in bowl. Pour oil over (reserve a little to pour over top) and mash to moisten. Stuff filling into leaves using a teaspoon. Take your time so you get into all the leaves. Drizzle on the reserved oil.
Add 1 inch water in the bottom of pot.
Cover and steam until leaves easily pull off, about 60 minutes.
Serve with melted butter and a squeeze of lemon in the butter.
