Bread crumbs, Parmasan, parsley, garlic, salt and pepper. I usually keep a bag of the mix in the freezer. Raw trim off the top quarter or so depending on the 'choke size. I mix a bit of olive oil to the above and start pulling back leaves filling behind them right to the top. Steam as normal pouring a bit of the water on the 'choke as needed pulling a leaf until done. We make a meal out of one a piece. And... no mayo.
This^^^^is how my Sicilian Grandmother did it and is traditional…
