Instructions

1. Preheat the oven to 350°.
2. Prepare the fresh artichokes: Trim the leaves, slice off the top, scoop out and discard the center choke. Take a slice of lemon and run over the top/leaves of the artichokes to prevent them from turning brown. Set aside.
3. In a medium mixing bowl, combine Italian breadcrumbs, lemon zest, Parmesan cheese, 4 garlic cloves, fresh parsley, Italian seasoning, 1/3 C. olive oil, and salt and pepper.
4. Starting at the center, gently pull the leaves of the artichoke outward, leaving the center open for the Parmesan breadcrumb stuffing.
5. Stuff the center of the artichoke with the breadcrumb stuffing and stuff any extra mixture between the extra leaves.
6. Using a dutch oven (or another oven-safe deep dish pan with a lid), fill the pot with 1 inch of boiling water. Toss in additional lemon slices and cloves of garlic to the water.
7. Place the stuffed artichokes upright in the water, using other artichokes to help them all stand up straight. Drizzle the tops of the artichokes with olive oil.
8. Cover tightly with the lid and bake in the oven at 350°F for 60-75 minutes. (*The dish must be covered!) Cook until leaves can be easily pulled off and the center of the artichoke is soft enough for a knife to go through. At the end, remove the lid and broil for 1-2 minutes for a crispy, cheesy top. Enjoy!