Heat oven to 425 degrees
Cut artichoke stems to create flat bottom. Cut away tough outer skin of the stem and finely chop the stems. Sprinkle with lemon juice to keep from browning
Remove tough outer leaves of artichoke. Slice the top third off, and with scissors, cut sharp tips of remaining leaves. Rub bottom of artichokes with lemon. Spread leaves to make space for stuffing
Combine chopped stems, breadcrumbs, ¾ cup Parmesan cheese, parsley, garlic, salt and pepper. Add ¼ cup olive oil and combine until moistened
Starting from the bottom leaves, use your hand to stuff the mixture in and between leaves. Push the stuffing downward into leaves as you work your way around to the top of the artichoke
Place artichokes in a baking dish and pour 1 inch hot water around the artichoke bottoms. Drizzle each artichoke with 1 tablespoon olive oil
Rub one side of foil with olive oil and place foil (oil side down) over artichokes and secure tightly
Bake for 45 minutes OR until a fork slides easily into the base
Remove foil. Sprinkle artichokes with remaining ¼ cup of Parmesan cheese and broil tops until golden brown (watch while broiling)
Serve hot or at room temperature