• If you are in a hurry, bake for a few extra minutes and skip the boiling step, but we like first to boil and then bake. Double cooking makes your artichokes tender inside and crispy outside. 

How to cook artichokes?

• Begin by removing the stem (bottom) of the artichoke to ensure it sits flat. Trim the tip of each leaf using scissors, and rub each trimmed edge with lemon juice before setting it aside. 
  4 Artichokes, Juice of ½ lemon
• Choose a pan such that these artichokes fit snugly in the pan. Add water to the pan to submerge the base of the artichoke (about 1 inch). Add ½ tablespoon of lemon juice and salt to taste. Bring it to a nice boil on medium-high heat, and then cover and simmer for another 30 minutes on medium-low heat or until the leaves can be pulled off easily.
  Salt, to taste
• Carefully remove the steamed artichokes from the water and let them cool completely.

Prepare Italian-style stuffing for artichokes

• While the artichokes are cooling down, preheat the oven to 375 degrees F.
• Add breadcrumbs, olive oil, parmesan cheese, parsley, cayenne powder, black pepper powder, garlic, garlic powder, lemon juice and salt in a bowl. 
  1 ¼ cup Breadcrumbs, 4 tablespoon Melted butter or Olive oil, 1 cup Parmesan cheese, grated, 3 tablespoon Parsley chopped, ¼ teaspoon Cayenne powder or Red chile powder, Black pepper powder, to taste, 4 Garlic clove, freshly chopped, ½ teaspoon Garlic powder (optional), 1 tablespoon Lemon juice, ¾ teaspoon Salt, adjust to taste
• Stuff each leaf of the artichoke with the mixture prepared above.

Bake stuffed artichoke

• Place this artichoke in a baking pan. Add some water about ½ inch to the bottom of the baking pan( you can even use chicken stock or white wine here) and cover it with aluminum foil. 
• Bake this for about 15 to 20 minutes until golden.
• After 20 minutes, remove the foil and bake for another 10 minutes. You can even broil for the last 2 to 3 minutes if desired.