Asparagus Stuffed Artichoke

Here's the latest concoction to come out of my kitchen:

4-6 Large artichokes (I'm not really sure how many this will fill, this is a rough gestimate)
To prepare artichokes remove 1-2 rows of outer petals.
Cut off stem so artichokes will sit by themselves.
Cut off tips of petals.

Stuffing
10 thin asparagus spears - sliced about 1/4 inch
10 med-large button mushroom - chopped
1 small red onion - chopped
1 small clove garlic - minced
1/2 bunch fresh basil - chopped
1/2 cup almonds - chopped
1 tsp salt
1 tsp ground pepper
2 tsp rosemary - crushed
1 cup un-seasoned bread crumbs
8-oz hummus

In a large bowl combine vegetables, almonds, and seasonings. Add in bread crumbs.
Gently stir in hummus.

Preparation
Gently fill petals of artichoke with stuffing, be sure to put some in the center of the flower.

Place each artichoke in a slow cooker. Add enough water to fill the bottom about 3/4" deep.

Cook
Cover and cook. 3-4 hours on high 6 hours low.