Remove stems from the artichokes; tap the top of the artichoke on the counter to loosen the leaves.
Gently spread the leaves, trim tops and remove the outer leaves.
Next remove the "choke" or center of the artichoke.
A grapefruit spoon works well for this!
If you have a food processor, coarsely chop day old Italian bread. If not crumble by hand.
Sauté onion in 2 tbsp. of olive oil in a frying pan over medium heat for 2-3 minutes; add garlic and seasoning and continue cooking for 2 minutes.
Add the onion and garlic mixture to the food processor along with parsley, grated cheese and more seasoning if desired.
Pulse to combine, adding more olive oil (half cup at time) until mixture is moist enough to hold together.
Zest one lemon and add to artichoke mixture.
Squeeze lemon juice over the artichokes, then stuff with breadcrumbs. Be sure to stuff as many leaves as you can.
Place the artichokes in a large pot with enough chicken stock to cover 1/4 of the artichoke (you might need two pots depending on the size of the artichokes).
Drizzle the artichokes with olive oil, place sliced lemon on top and cover.
Cook on low, basting occasionally for 35-45 minutes until artichokes are soft.
They are usually done when you can easily remove one of the bottom leaves.
I like to serve them with clarified butter for dipping!
