Start by filling a large bowl with cold water and adding half a lemon juice. Before that, scrape the lemon zest, as you will need it for the filling.

Clean the artichokes by removing the tough outer leaves to expose the more tender inner leaves. Trim about an inch off the top of the artichoke and cut off the stem. Rub the cut surfaces with lemon to prevent browning. Use a spoon to scrape out the choke from the middle of the artichoke and drop it into the lemon water immediately. You can place a plate on top to keep the artichokes submerged. Set aside the stems, peel off the thick outer skin, and place them in the lemon water as well. Remove and drain the artichokes before stuffing.

In a bowl, mix together bread crumbs, grated cheese, lemon zest, crushed garlic cloves, and finely chopped parsley; season with salt and pepper and stir well. Gradually add olive oil until the mixture is moist, adding more if needed.

Gently open the leaves of each artichoke. Season with salt and drizzle with olive oil. Stuff the center and between the leaves with the bread crumb mixture.

Arrange the stuffed artichokes in a large pot. Add water until it reaches just below the artichokes. Salt the water generously and drizzle more olive oil over the tops. Cover the pot and let it simmer for 45 minutes to 1 hour, or until the leaves pull away easily. Transfer the mixture and the juices into a bowl and set aside to cool.