"Chef Anne Burrell was one of my favorite culinary instructors in school. I made this recipe with what I had on hand and it was so good. I used parmesan, no mint (didn't have), I only had 4 medium artichokes so used the same amount of filling for the 4. I used 3 big garlic cloves and minced them instead of crushing to disperse the garlic throughout. So they were garlicky, but really good. I only used a splash of wine and also drizzled oil in the water. I loved the amount of cheese. They are suppose to be really cheesy and were. Mine were done in about 25 minutes. I can't see how these could ever be a tasteless mess as one review stated. But, it is important to use very good ingredients, and not to have the water level too high where it gets into the bread crumbs. I used fresh ground bread crumbs from good La Brea Bakery dinner rolls."