Pull out the entire stem of each mushroom. Chop half of the stems into small pieces.
Cook sausage in skillet. Once browned, add garlic and artichoke. Saute another 2 minutes, or until sausage is cooked all the way through. Add cream cheese and cook till blended and smooth. Allow to cool slightly.
Stuff each stem cavity with the sausage/cream cheese mixture, slightly round the top and pat it down with a spoon so it's packed well. (This is important for the breading process!).
For the breading you will need 3 separate bowls.
First bowl - mix the Panko, breadcrumbs, and cornmeal.
Second bowl - mix the eggs and milk.
Third bowl - mix flour and salt and pepper.
Start heating on medium high heat about 1/2 inch of cooking oil in a skillet.
Dip mushrooms in egg mixture, then flour, then egg again, then Panko.
Fry on both sides till golden brown.
I recommend, especially if you are making for guests, to bread and fry the other 10 mushroom stems. They will be non-dairy treats for any guests who have a problem with lactose and are absolutely delicious!