Preheat oven to 350 degrees.

Cut your lemons in half anf squeeze them on a large bowl filled with water. set aside.

Cut the stem off the artichoke to create a flat bottom. Do not discard the stalk. Next, cut about 1 inch off the tops of the artichokes. Remove any tough outer leaves of the artichoke.

Use kitchen shears to cut the tops of any remaining leaves. Add the cleaned artichoke to a bowl filled with water and lemon juice to keep them from from turning brown as you prepare the other artichokes for stuffing. Continue to clean the rest of your artichokes. Leave the artichoke in the lemon water while you prepare the stuffing.

Peel the artichoke stems with a knife removing any tough outer covering. Set aside. These will add great flavor as the artichokes cook-and they taste delicious!

Wash and chop your garlic and parsley. Set aside

In another large bowl, add the ground beef, eggs, Parmesan cheese, garlic and parsley and salt & pepper.

Using a fork mix the meat mixture together until well combined.

Remove an artichoke from the water an place it face down on some paper towel, or gently shake over the sink to remove any water that may have collected inside the artichoke.

Carefully separate the leaves of the artichoke with your fingers.

Begin to stuff the artichoke with the meat filling. Try to get some filling in between each of the leaves. You don't need too much.

Continue to stuff the artichoke until ll the leaves have some filling in between them.Top the artichoke with some filling. Repeat with remaining artichokes.

Place the artichokes and clean stems in a casserole/baking dish so that they fit snugly together. Add one cup of water to the bottom of the dish. Cover tightly with foil. Bake for 2 hours.

Remove foil and brown the tops if desired. Remove artichokes from the oven. The outer leave should be tender. If they aren't, return the artichoke to the ovenfor a few more minutes.