In small bowl, mix the bread crumbs, garlic, two tablespoons of the parmesan cheese, salt and pepper, parsley together. (note: it's fine just to use only bread the bread crumbs. That's the way my mom does them).
Trim the bottom stems so that the artichoke sits evenly. With sharp knife trim 1-2 inches off the top leaves so that it's flat at the top.
Sprinkle lemon juice over the tops to prevent from discoloring.
Spread the leaves apart with your thumbs to make spaces for the bread crumb mixture to fall into.
Spoon the bread crumbs on the top and work in. You can even pound the artichoke on a hard surface to help shake the crumbs to the bottom.
Drizzle olive oil on top of the artichoke ( my mom says to add "a lot" of olive oil so that it really gets into the artichoke. Add a little more salt and top with grated cheese.
Add artichokes to a pan large enough to contain the whole artichoke. Add enough water to reach the middle of the artichokes.
Bring to a boil, cover, and simmer on medium low for about 40 minutes to an hour, or until the leaves are very tender and the lower ones can easily be removed.
Serving suggestion: Stuffed artichokes are a great side dish for pasta dishes.They are very tasty served both hot and cold.
