Preparation

For the filling, mince 4 cloves of garlic, combine with breadcrumbs and lemon zest and set aside.

To prepare the artichokes, cut off the stems leaving ½ inch from the bottom leaves. Use kitchen shears to cut ½ inch off the tips of all the leaves, then use a serrated bread knife to cut 1 inch off the top of the artichokes. Rub a slice of lemon over the cut edges to keep them from browning.

Preheat oven to 375°F.

Using your fingers, gently pull open the center leaves of the artichokes. Pull out the inner, tender yellow artichoke leaves, then use a small metal spoon to scrape and scoop out all of the choke.

Place artichokes on a sheet pan and stuff with the breadcrumb mixture. Put some stuffing between each large leaf and the artichoke, as well as a generous amount in the center.

Add about 1 inch of hot water to the bottom of a Dutch oven. Halve remaining garlic cloves and add to the water along with 2 lemon slices and the bay leaf. Sit the artichokes upright in the water, then drizzle with olive oil and cover the pot tightly with a lid. 

Bake about 45 minutes, until a knife easily penetrates the heart of the artichoke or you can easily remove one of the outer petals. Transfer artichokes to a serving dish to serve.