Cut artichoke stem so that it stands flat. Trim the pointy tips off of all the leaves. Place in a medium saucepan, cover with water and bring to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes, until artichoke is tender. To test the tenderness, stick a butter knife or the tines of fork into the stem. If it slides in easily, the artichoke is done.
While the artichoke cooks, combine remaining ingredients in a small bowl.
Carefully remove the center bundle of leaves from the artichoke and scoop out the choke with a spoon. Using a teaspoon or your fingers, stuff some filling in between all of the leaves. If there is any extra filling, put it in the center of the artichoke. Bake at 375 degrees for 15-20 minutes, until the filling is golden brown.
Serve with melted butter and/or marinara sauce for dipping.
