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USING A SHARP KNIFE, LEVEL THE BOTTOM OF EACH ARTICHOKE AND CUT 1 IN. OFF THE TOPS. USING KITCHEN SCISSORS, SNIP OFF TIPS OF OUTER LEAVES, BRUSH CUT EDGES WITH LEMON JUICE. WITH A SPOON, SCRAPE OUT THE FUZZY CENTER PORTION OF ARTICHOKES AND DISCARD.
IN A SMALL BOWL, COMBINE THE BREAD CRUMBS, CHEESE, PARSLEY, LEMON PEEL, PEPPER, & SALT. ADD OLIVE OIL; MIX WELL. IT SHOULD BE A SOFT MIXTURE.
GENTLY SPREAD ARTICHOKE LEAVES APART; FILL WITH THE BREAD CRUMB MIXTURE. PLACE ARTICHOKES IN A DEEP PAN. DRIZZLE OLIVE OIL OVER EACH ARTICHOKE.
ADD 2 TO 3 INCHES OF WATER, ENOUGH TO COVER ARTICHOKE HALF WAY UP. ADD A LITTE LEMON JUICE TO WATER.
PARTIALLY COVER AND COOK FOR 45 MINUTES TO 1 HOUR, TILL LEAVES NEAR THE CENTER PULL OUT EASILY.
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