Directions

1. Prep the artichokes as described above.
2. Place the artichokes in a sauce pan or any pan that can fit the artichokes nice and snug, cover them with water, add a generous pinch of salt, the lemon halves and bring to a boil. Simmer for 30 minutes, remove them from the water, place them on their side on a cooling rack (over a baking sheet) and allow them to drain and cool completely. NOTE: Save the water from the sauce pan.
3. Preheat the oven to 375 degrees F.
4. Slice the Italian bread into cubes and using a blender or food processor, pulse into crumbs. Toast the breadcrumbs in a dry skillet for a few minutes or until they dry out a bit and develop a little color.
5. Mix the toasted bread crumbs, parsley, garlic, Parmesan cheese, olive oil and salt and pepper together in a bowl.
6. Lightly stuff the leaves of the artichoke, making sure you stuff as many as you can without packing too tight.
7. Place the stuffed artichokes in a baking pan that fits them tightly. Sprinkle each with a little more Parmesan cheese and drizzle with olive oil. Pour the reserved water in the bottom of the pan, adding more if necessary, to a depth of about 3/4 of an inch. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes. Allow them to cool a bit and serve.
8. Optional: Spoon a little of the lemon infused water from the pan over the top of the artichoke.
9. To eat, pull the leaves off one by one and scrap the flesh and stuffing from the bottom of the leaf with your teeth. Discard the outer more woody part of the leaf after the flesh is removed.