Ingredients:
6 Small Artichokes
1 Large Lemon
2 Cloves of Garlic (Finely chopped)
2 Tbsp Fresh Parsley (Finely chopped)
1 Cup Parmesan Cheese
2 Cups Homemade Breadcrumbs (Recipe Below)
Day Old Italian Bread
Olive Oil

To Make Breadcrumbs:

Take Loaf of Stale Italian Bread, Slice Bread. Blend in Parts, adding olive oil to moisten.

Add cheese, minced garlic, and parsley to breadcrumbs and set aside. (Add more Olive Oil or Cheese to Taste)

Fill Large Bowl with Cold Water and add Lemon (Sliced)
Place Artichokes in Water.

Holding Each Artichoke, Using Sharp Knife, Cut off the Top 1/3 of Artichoke and Bottom Stem so it sits up straight.
Snap off Any Tough Outer leaves.

Take Kitchen scissors and Cut Off Tops of Leaves.

Using force, separate leaves by hand; take spoon and scoop out the center of the artichoke.
Make Sure to Remove the fuzzy part.
Add Salt on the Inside to taste (optional)
Take Stuffing Mixture and Fill Artichoke Center and inside Leaves.

Place in Pot, Filled halfway with Cold Water.
Cover and boil gently 25 to 45 minutes for small artichokes, time varies depending on size. Petal near the center should pull out easily.