Start by cleaning the artichokes. Give them a good rinse, then trim the stem leaving about 2 inches.
Remove some of the small inedible petals around the outside and attached to the stem.
Peel the outside of the stem away to expose the tender insides. Finally, cut away the very top of the artichoke to expose the inner petals.
Place artichokes in a large pot with enough water to cover half of the artichoke. Then, add 3-4 tablespoons of salt, and a drizzle of olive oil to the water for seasoning.
Bring the water to a boil. Then, turn it down to a simmer and cover.
Steam the artichokes for 40-45 minutes.
Next, make the filling by melting 3 tablespoons of butter in a microwaves safe bowl. Add bread crumb, grated Parmesan cheese, lemon juice, and minced fresh mint to the butter and use a fork to stir together. You should have a mixture with a nice crumbly texture.
Remove cooked artichokes from the pot and pat away excess water.
Then, carefully cut the artichoke in half long ways exposing the heart and choke. The choke is the fuzzy hair like material right above the heart at the center of the artichoke.
Use a paring knife or a spoon and scrape the choke out completely. I also remove some of the smaller petals from the center as they tend to have rough tips and aren't pleasant to eat.
Lay the cooked and cleaned artichokes out on a lined sheet pan and gently pull the layers of petals and sprinkle the filling through the artichoke and fill the centers near the heart.
Once all of the artichokes have been stuffed, place them under a low broiler for 4 minutes or until the butter and cheese has browned.