Stuffed Artichoke Indian Style

Today Jay was in a mood to experiment. So he asked me to take my day off from kitchen and that he would make something different. He went out and came back with the artichokes and while I  enjoyed my Sunday, reading a book, he came up with a delicious artichoke bake. When I asked him how he did it (I know he was checking through many recipes on the internet), he said that he has combined many of what was there on the net and he would rather blog his recipe on my blog !!  Thus it saved me the job of posting a new recipe on Sugar'n Spice as well. Thanks to him I had a totally relaxed Sunday!

Ingredients:
4 large artichokes
4 button mushrooms, coarsely chopped
1/2 cup soy-granules , Morningstar meal starters
2 tablespoons butter
1/2 cup onion; diced
4 cloves garlic; minced
2 teaspoonLemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt (or to taste)
1 teaspoon curry powder
4 tablespoonsfresh parsley; minced
1 1/2 cupsbreadcrumbs; (fresh and soft)
1/2 cupParmesan cheese; grated
1/4 cup Mozzarella optional
For drizzling:
4 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon pepper flakes
1/8 teaspoon salt

Method:
Trim the stem off the bottom so artichokes can stand flat. Peel off the bottom leaves (the hardest ones).Place artichoke on its side and cut off the top inch or so to remove top thorns. With scissors, snip thorny tips from remaining leaves. With a spoon, scoop out the choke (the fuzzy part) in the center of the artichokes. Cut one lemon in half and squeeze into a large bowl of cold water. Put the cut artichokes in this water so that the lemon water coats the cut portions. This is to avoid discoloration. Steam the artichokes and cook for about 30-45 minutes, until the leaves pull away easily. Once done, drain out any water onto a towel, keeping the artichokes upside down.
While the artichokes are being steamed, prepare the stuffing.
Saute garlic and onion in butter till they turn translucent. Add the curry powder and saute for another minute. Add mushrooms and the soy-granules and saute again. Now add all the remaining herbs  and salt to this and when it is almost dry add the bread-crumbs and Parmesan cheese to this.
Combine the olive oil with the seasonings (for drizzling). Now drizzle half of this oil over the artichokes. Stuff the artichokes in the center as well as in between the leaves gently with the stuffing prepared. If you prefer you may put some mozzarella cheese over the stuffed artichokes. Now drizzle the artichokes with the remaining oil and bake at 350 degree F for 20 minutes till it is heated through.