Gather all of your ingredients before starting.

Using a sharp knife, remove the top quarter of each artichoke and discard.

Trim approximately ½ inch from the tips of the remaining leaves.

Cut about 1 inch from the bottom of the stem to create a flat base so the artichokes can stand upright.

Turn each artichoke upside down and gently tap it against the work surface to help loosen the leaves.

Finely zest ¾ teaspoon of lemon zest from the lemon and reserve it for the filling.

Cut the lemon in half and rub the cut sides over the trimmed leaves and stems of the artichokes to help prevent browning.

Repeat with the remaining artichokes.

In a medium bowl, combine the reserved lemon zest, bread crumbs, Parmesan cheese, parsley, garlic, salt, and black pepper.

Mix thoroughly until the ingredients are evenly distributed.

Gently spread the leaves of each artichoke apart.

Working a little at a time, sprinkle the breadcrumb mixture between the leaves, distributing it throughout the artichoke.

Avoid packing the filling into the fuzzy center leaves.

Continue filling each artichoke until all of the breadcrumb mixture has been used.

Pour the water into the bottom of a Dutch oven and stir in the remaining salt.

Arrange the stuffed artichokes in the pot so they are touching one another, helping them remain upright during cooking.

Drizzle the olive oil evenly over the tops of the artichokes.

Bring the water to a boil over medium-high heat.

Once boiling, reduce the heat to maintain a gentle simmer.

Cover the pot and cook for approximately 1 hour, or until the leaves pull away easily from the artichokes.

Remove the pot from the heat and allow the artichokes to rest for 10 to 15 minutes before serving.

Sprinkle with additional parsley if desired.

Serve warm or at room temperature.