To prepare artichokes, remove bottom inch of stem and peel off tough, woody outer layer of remaining stem with vegetable peeler. Using serrated knife chop off 1 to 2 inches off the top of the artichoke. Repeat process with each artichoke.

Zest lemon and reserve for stuffing, then Slice the lemon in half for boiling

Fill 8 qt stockpot with about four inches from the bottom. Place the artichokes in water with lemon halves, 1 tsp. salt, and garlic cloves. Artichokes should be about half submerged.

Cover stockpot and bring to a boil. Cooking time should be about 45 min. Pierce with knife to check for doneness.

Remove from hot water using tongs and set upside on cutting board to dry and cool. /

While artichokes are boiling, combine panko breadcrumbs, parsley, Parmesan cheese, red pepper and black pepper. Set aside

Mince garlic. Sprinkle the minced garlic with kosher salt and lemon zest. Use the knife to gather the minced garlic into a tidy pile. Scrape into paste, holding the blunt side of the knife with both hands press and scrape the sharp end of the knife against the pile of garlic at an angle to flatten the garlic. Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile for 2 to 3 minutes until you have a smooth paste.

Heat small saucepan with 1 tbsp. of olive oil over medium heat and sauté garlic paste. Remove from heat and add to panko mixture.

To prepare artichokes for stuffing cut lengthwise into halves and using spoon, gently separate the fuzzy hair layer, called the “choke” from the heart.

Place cut side up in a baking dish and generously scoop breadcrumb mixture onto each heart and throughout the leaves. Drizzle with olive oil and bake on top 1/3 of oven at 425 degrees for 15 minutes, until breadcrumb are golden and crispy. Sprinkle with salt and freshly cracked pepper if preferred. Serve warm.