Start by rinsing the artichokes under cold water to remove any dirt.

Using a sharp knife, cut off the top inch of each artichoke and snip the tips of the leaves with kitchen scissors.

Carefully scoop out the fuzzy choke in the center of each artichoke using a spoon.

In a mixing bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper. Mix it well.

Gently pull apart the leaves of each artichoke and stuff the mixture between them.

Place a steamer basket in a large pot with about an inch of water. Squeeze the juice of half a lemon over the artichokes and place them in the basket.

Cover the pot and steam the artichokes for about 40 minutes or until the leaves are tender.

Preheat your oven to 375°F (190°C). Transfer the steamed artichokes to an oven-safe dish and drizzle with a little more olive oil before baking for an additional 15 minutes.