I have been wanting to make this recipe for a long time. I distinctly remember my mother stuffing artichokes with breadcrumbs, parsley, and parmasean cheese as a child. However, she stuffed it between the leaves and left it whole. As amazing as that was I really think cutting them in half first really is the better way to go. You can trim the pointy leaves as you don’t need that area for stuffing – I can’t be the only who has been left bloodied by an artichoke right? You can also trim the hair off the artichoke heart (or artichoke “butt” according to my Chilean friend) before you stuff it so you aren’t de-fuzzing the artichoke mid-meal which is annoying and messy.