Clean the artichokes by removing outer leaves, cutting off the hard part of the stem, cleaning the stem, and cutting off any spiky parts of the leaves. Cut the artichoke in half and remove the choke with a spoon.
The video in the recipe notes explains this cleaning/cutting process nicely.
Place a steaming basket in a pot with water in it, and let the water come to a boil so you can steam the artichokes.
While the water is coming to a boil, place garlic slices between the leaves of the artichokes, I used about one clove of garlic per artichoke half.
Once water is boiling, place artichoke halves face down in steaming basket and steam the artichokes with the lid on for 20 minutes, until artichokes are tender.
In the meantime, you can preheat your oven to 400°F.
Using tongs, remove artichokes from steaming basket. Add a mix of fontina and parmesan between the artichoke leaves, and stuff the crevice with cheese where the choke was removed. Drizzle artichoke with olive oil.
Place artichokes face up on a baking sheet and bake them in the oven for 10 minutes, until cheese is melted.
Remove artichokes from the oven and sprinkle with salt (if desired) and black pepper.
Enjoy your artichokes!
I used a similar method to this video to cut/clean my artichokes, except instead of cutting the artichokes into quarters as the video shows, I cut them in half.
The cheese amounts to stuff the artichokes with are the amounts I used- but I like my artichokes really cheesy! So if this seems like too much cheese for you, feel free to add less.