| 1 | Wash the artichokes and invert to drain. |
| 2 | Cut the stems straight across, leavinga level base so the artichokes will stand upright. |
| 3 | Remove the tough outer leaves at the base and cut about ? off the tips of the remaining leaves. |
| 4 | With a sharp knife, slice the top of the artichokes straight across, taking off about 1". |
| 5 | As you trim, rub the artichokes with the cut lemon to prevent discoloration. |
| 6 | Tap them firmly on a hard surface to force the center leaves slightly open. |
| 7 | Combine the bread crumbs, cheese, parsley and garlic. |
| 8 | Blend well and season with salt and pepper. |
| 9 | Distribute the filling among the 6 artichokes, placing some in the center and tucking some between the spread leaves. |
| 10 | Close the leaves gently and arrange the artichokes close together in a baking pan. |
| 11 | Pour 1 tbsp of oil over each. |
| 12 | Add 1 cup of water to the bottom of the pan. |
| 13 | Cover tightly with aluminum foil and bake in a 325°F oven, basting occasionally, for about 1 hour 45 minutes, or until the leaves pull out easily. |
| 14 | Add waterif necessary to maintain a little liquid in the pan. |
| 15 | Serves 6 |
