Steam scrubbed whole artichokes in as little water as possible until tender.
Cool and cube.
Put into casserole and keep warm.
In a saucepan, melt butter and pour a little into bread crumbs to moisten them; set aside.
Stir flour into remaining butter, then add stock and milk, stirring constantly to avoid lumping.
Cook until thickened, then add cheese, stirring until it melts.
Pour the sauce over the artichokes, top with buttered bread crumbs and serve.