How To Stuffed Artichokes in Less than 1 Minute (NOT CAKE!)

It's come to my attention that some (ok, most) people don't know how to prepare stuffed artichokes. This was even more obvious to me as the current COVID-19 pandemic hit and $0.99 artichokes were still on the shelves despite most other kinds of produce being sold out! In case you're wondering, that is very cheap for artichokes!
Like, some people don't even know what they are, guys. One time at a grocery store in Green Bay I had grabbed some artichokes with my mom for that night's dinner. The high school kid at the checkout looked at them confused, held them up, and then said "And what might these be...?"
My mom and I couldn't stop laughing about it.
As someone who has been eating them since I can remember because my grandma and my mom used to make them when I was a kid, I always find it funny when friends come over and are fascinated by my preparation.
So here's what you'll need:
Artichokes (you can use any size- even baby artichokes- but the larger the artichokes, the longer the bake time)
Parmesan, Romano, & Asiago Cheese (I like to get the 3 or 4 cheese mixes in the little tubs. These work the best in my experience and you can usually stuff two good-sized artichokes with one container!)
Roasted Garlic (The easiest way to roast garlic fast is to throw a whole bulb of garlic in the oven at 450℉ for 30 minutes. Let it cool and then pop the garlic pieces out! Now I LOVE garlic, so I add a lot, but add it according to your own tastes!)
Salt
Pepper
Olive Oil
Chicken Stock (I use Better Than Bouillon Chicken bouillon and water for my chicken stock. I like it because I can control how strong the chicken flavor is)
Stuffing Mix ("Cubed" and "Classic")
Butter
Dried Basil
Bay Leaves (I used chopped as it was all I had, but I recommend using one or two full leaves in the cooking water)
Rosemary (I used dried but I prefer using a few sprigs of fresh rosemary)
Baking Pan large enough to hold your STUFFED artichokes with room to spare for cooking liquid
Aluminum Foil
Oven
Mixing Bowl
Spatula
Serrated Knife (***Make sure to use a SERRATED knife when cutting the artichoke stems and tops off! It is the easiest way!***)
Scissors (for trimming leaf tips)
Cutting Board
Step 1: Preheat the oven to 450℉.
Step 2: Wash your artichokes! Cut the artichoke stems and tops off using a serrated knife. Then cut all the leaf tips off using kitchen shears (or scissors). Dispose of the cut pieces. Rinse your artichokes again to make sure any loose pieces of artichoke leaf didn't fall inside the 'choke.
Step 3: Mix Parmesan, Asiago, and Romano cheese together if you did not buy a 3 or 4 cheese premade mix. Add roasted garlic, salt, and pepper. Toss together and stuff the mixture between each artichoke leaf.
Prepare a large baking pan (with a 2-inch depth or more) by placing your stuffed artichokes in and pouring HOT water into the pan so that the artichokes are about halfway submerged. Add peppercorns, bay leaves, basil, rosemary, and garlic to the water. Then drizzle olive oil over the artichokes and water. Cover the entire pan with a sheet of aluminum foil and place in the oven for about 2 hours.
Step 4: Make stuffing by warming chicken stock (I use Better Than Bouillon Chicken boullion and water for my chicken stock. I like it because I can control how strong the chicken flavor is). Add butter until completely melted. Add stuffing mix. I like to use a mix of "cubed" and "classic" stuffing to give my stuffing a good texture. Mix until combined and cover with saran wrap while the artichokes are baking.
Step 5: Remove the artichokes from the oven when you can pull out the leaves easily. If you can not remove them easily, the artichoke IS NOT DONE. Once you remove them from the oven, carefully drain the cooking liquid. Keeping the artichokes in the same pan, place some of the stuffing mixture on top of each artichoke. You can use however much stuffing you would like, but I personally like more stuffing than less. Place your artichokes back in the oven on broil until the stuffing is browned and crispy. Be sure to watch your artichokes carefully during this stage as it is easy to burn the stuffing if you walk away for even a minute!
Step 6: Eat! How? Pull out each leaf and use your teeth to scrape the leaf with your teeth to remove the inner piece of the leaf and the cheese mixture you stuffed it with! Make sure to get a piece of that delicious stuffing you put on top in each bite! And don't forget to eat the artichoke heart after you finish all the leaves!