Preheat oven to 350°. With kitchen shears/scissors, trim top spine from each artichoke leaf. With a sharp knife, cut ½” off the top and remove stem, leaving 1” intact. Boil or steam until soft when pierced at base, approx. 15 min. Drain well. When cool enough to handle, slice in half vertically (top to bottom). Using a spoon, remove the hairy choke in center, leaving base (heart) intact, creating a cavity for the stuffing. Heat olive oil, butter and garlic until fragrant. Combine with remaining ingredients and stuff each artichoke half. Place on sheet pan and bake until bread is toasted and golden brown. Serve immediately with more melted butter, as desired, tearing off leaves and using the leaves to scoop up the filling.