Ingredients:

2 large artichokes
Juice of 3 lemons, divided
3/4 cup butter
2 shallots, minced
2 large cloves garlic, minced
1/3 cup dry white wine
3 1/4 cups breadcrumbs
1/3 cup Italian parsley, washed and dried, finely chopped
1/3 cup parmesan cheese, finely grated
Salt and freshly ground black pepper

Steps:

Begin by rinsing the artichokes thoroughly under cold water. Next, trim off just enough of the stem side to make a nice base, so the artichoke can stand upright. Peel off any tough leaves towards the bottom near the stem.

With a sharp knife, trim off the top inch of the artichoke, where most of the thorns are gathered. With a pair of scissors, trim off the thorney tip of each leaf.

Fill a stock pot with about two inches of water and a pinch of salt. Cover and bring to a boil. Add your artichokes - stem end up - and reduce heat to simmer, cover the pot and cook artichokes for 30 minutes, just shy of tender. They will finish cooking in the oven. Once they are done steaming, drain in a colander stem side up, letting any excess water drain out.

While the artichokes are steaming, preheat the oven to 375°F. Melt the butter in a large saute pan over low-medium heat. Let it simmer for about 3 minutes, until it begins to brown. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in the wine, stir and let this simmer on low heat for 4 minutes. Add the breadcrumbs and parsley, and about half the lemon juice. Stir to blend and remove from the heat. Season to taste with salt and pepper, and set aside to cool. Once cooled, mix in the parmesan cheese.

When the artichokes are cool enough to handle, peel back the leaves into the center, just enough so you can see down to the choke (the tiny hairs in the bottom center of the artichoke). With a spoon, scoop out the choke until the inside is clean.

Place the artichokes in a baking dish, sitting upright on their bases. Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing, packing it in to get as much in as possible. Then fill all of the spaces between the leaves as best as you can. Mound any remaining stuffing on top of each one.

Bake at 375 for 15-20 until the breadcrumbs are golden brown. You can serve whole, or cut in half lengthwise. Drizzle with the remaining lemon juice and enjoy.