Preheat the oven to 400 degrees.

Cut the stem off the artichokes. Cut off the tops and peel away any tough leaves. Cut the artichokes in half.

Spoon out the spiked purple leaves.

You should have a little artichoke boat.

As you prepare the halves, place them in the lemon water. Continue to clean the remaining artichokes.

Remove the artichokes to drain on paper towels.

While the artichokes are draining, prepare the stuffing. In a bowl combine the breadcrumbs, cheese, two tablespoons of olive oil, garlic, fresh parsley, lemon zest and salt and pepper.

Mix until the mixture resembles wet sand.

Add one tablespoon of olive oil to the bottom of a baking pan.

Place the artichoke in an even layer in the pan. Drizzle the artichoke with the remaining tablespoon of olive oil. Season with salt and pepper.

Stuff each artichoke with the breadcrumb mixture. Cube the 2 tablespoons of butter and top each artichoke half with a pat of butter.

Add one cup of water to the bottom of the tray. Cover tightly with foil and bake for 30-45 minutes.

Once the artichokes are tender. Remove the foil to brown the tops for about 10 more minutes.

Serve with a squeeze of lemon juice.