There are many recipies to stuff artichokes. An easy way is to use those stove top dressing mixes available in the store cook as stated on the package and place in hole in artichoke, then steam the artichoke in a large pot with a little amount of water until done. Test by pulling a leaf off and seeing if it comes off easy. Add a little Italian dressing drizzled all over the choke and eat it with your favorite wine and cheese. Here is one on the web from scratch - http://experts.about.com/q/Cajun-753/Stuffed-Artichoke.htm You can also experiment with the Dirty Rice mixes and the frozen stuffings to save time in preparing the stuffings.
SAUCE
Beurre Blanc
8 oz Dry white wine
1-1/2 oz White wine vinegar
1 oz Shallots, chopped
1 lb Cold butter, cut into small pieces
Salt
Combine the wine, vinegar, and shallots in a saucepan. Let it reduce to very thick. Set the pan over low heat. Add the butter a few pieces at a time, whipping constantly. When each addition is nearly melted, add a few more pieces. Continue until all the butter is added. Add Dill and Saffron or whatever spices you like. Dip artichoke leaves in this sauce then pass through your teeth.
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