My mother has always made giant stuffed artichokes for Easter dinner. Her large full chokes are truly gorgeous to behold -- like enormous desert flowers filled with bread crumb pollen -- and even more delightful to eat. But because I am lazy, I rarely make this dish. Filling each leaf of an artichoke seems a tedious task. And, although I love to spend long dinners leisurely making my way through a giant artichoke, my children and husband don't have the patience to slowly nibble the meat from the edge of each leaf. I therefore came up with a compromise recipe: keep the stuffing, but ditch the tiresome preparation and elongated eating period. This makes everyone happy.