How to make the perfect Italian stuffed artichoke

To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight so artichoke will stand flat.
Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. (Using scissors, cut the tip of each leaf straight across.)
Squeeze half of the lemon juice inside the artichoke.
Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover half way, Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. ( this can be done a day ahead of time)
In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper. Fill each leaf with the stuffing until artichokes are well packed.
Cover with foil and bake 375 for 45 min to and hour. They are fully baked when you can stick a knife through the middle easily