Trim the stems and cut the top of each artichoke. Remove tough outer leaves. Rub with lemon to stop browning. Open the leaves gently to make space for stuffing.

Use a spoon to remove the fuzzy choke from the center. Be careful and take your time. This step helps make the artichoke easier to eat later.

In a bowl, mix breadcrumbs, garlic, Parmesan cheese, parsley, salt, and pepper. Add olive oil slowly. Mix until it feels slightly moist but not too wet.

Take small portions of filling and press them between the leaves. Fill the center well too. Make sure each artichoke is nicely packed with the mixture.

Place the stuffed artichokes upright in a large pot. Add water or broth at the bottom. Do not cover the tops completely.

Cover the pot and cook on low heat for about 40–45 minutes. The leaves should become soft. You can pull a leaf easily when ready.

Carefully remove the artichokes using tongs. Let them cool slightly. Serve warm with a drizzle of olive oil if you like.