Cut the stem and peel off the skin. Put in the small pot you are going to cook the artichokes. Wash the artichokes well, and place them upside down to drain. Mix the breadcrumbs with the cheese, few dashes of salt and pepper if you are using the pecorino romano. Mix well. Get the artichokes and with your hand, get handfuls, but more like finger full of the mix and stuff them in the second/third row of the leaves and sort of make room for the stuffing mix in each of the leaves all the way around, and in each upper row of leaves, all the way to the top. Remember to sort of widen the leaves between one another to give more room for the stuffing mix as you force the mix in the leaves. Put the prepared artichokes in a pot big to make the artichokes stand against each other tight, no wiggle room at all. Your previously cut stems can be on the bottom of the pot between each artichoke. Get the olive oil bottle and place your two fingers on the mouth of the bottle and drizzle the oil around the first row of the stuffed leaves working your way around and to finish on top. Remember that if you don’t moisten the stuffing with oil, it will be dry even after cooking. Now add about 1 ½ inch of water in your pot with the artichokes and stems (depending on where your first stuffed leave row begins – you do not want to put too much water because you will drown the artichokes and the stuffing). Cover with a lid, and cook on medium. Might have to turn the heat down once it boils. The water will evaporate quickly, within 15 – 20 min. I repeat adding water about two more times. After the third water has evaporated, I pull one of the leaves to see if it comes off easy, taste it, and determine then if more water is needed, or if they are ready. They are good to eat warm with no additional ingredients. They are delirious because you eat the stuffing as you pull the leave pulp with your teeth. Cooking time varies due to size of Artichokes. Enjoy.