Prep the artichokes

• Cut the bottom stem and trim the tips at the top of the artichokes.
• Rub the cut surfaces with lemon so they don't change color.

Boil the artichokes

• Boil the artichokes in salted water until tender, keeping the cooking broth.

Make the stuffing

• In a bowl, mix the bread crumbs, parsley, garlic, black pepper, pecorino and olive oil.
• Give it a good mix until evenly combined.

Stuff the artichokes

• Open the leaves of the boiled artichokes and stuff them, making sure to fill every single leaf.
• Transfer the stuffed artichokes to a baking tray.

Bake

• Pour about an inch of the artichoke broth into the tray.
• Bake at 190 °C until golden and tender.