Next, clean the artichokes. First, trim the stem and remove the outer leaves. Continue removing leaves until the remaining ones are lighter in color and detach easily. Now, cut the remaining leaves in half to remove the thorns at the tips. Spread the artichokes open with your hands to form a flower shape. Using a sharp knife, remove the choke and any remaining thorny small leaves. Trim the stem further if needed, so the artichoke can stand upright without toppling over. This allows you to arrange them easily in the pot later.

Once cleaned, immerse the artichokes in the lemon water solution prepared earlier. Continue with the remaining artichokes.

When you’re done, remove the artichokes from the water and spread them open by first tapping them on the work surface, then spreading the leaves with a circular hand motion. This creates spaces to hold the breadcrumb filling.

Add the breadcrumb mixture to the center of each artichoke, pressing it into the bottom with your fingers. Continue adding breadcrumbs until the spaces between the leaves are also filled.

Arrange the stuffed artichokes in an oiled pot and add water until it just covers the stems. Pack the artichokes tightly together to prevent them from toppling over.

NOTE — The water should only reach the stems, allowing for steam cooking and preventing the filling from getting wet.

Cover and cook until the artichokes are tender. Ensure the water does not completely evaporate during cooking. To check doneness, detach a leaf — if it comes off easily, the artichoke is ready.​