A savory and hearty dish featuring artichokes stuffed with a flavorful mixture of breadcrumbs, cheese, garlic, and herbs, then baked to perfection.

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Preheat oven to 375°F (190°C). Cut the top off each artichoke and trim the stems. Use a spoon to remove the inner choke, leaving the heart intact.
In a medium bowl, combine panko breadcrumbs, Parmesan cheese, parsley, garlic, and red pepper flakes (if using). Season with salt and pepper.
Drizzle olive oil and lemon juice over the breadcrumb mixture and toss to combine. Stir in melted butter to form a slightly moist stuffing mixture.
Stuff the artichokes with the breadcrumb mixture, pressing gently to pack it in as you go.
Place the stuffed artichokes in a baking dish. Add water to the dish and cover tightly with aluminum foil.
Bake for 45 minutes to 1 hour, or until the artichokes are tender when pierced with a fork.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and crispy.
Let cool slightly before serving warm. Garnish with extra parsley and a drizzle of olive oil if desired.

For a richer flavor, add some crumbled bacon or sausage to the stuffing mixture.
If you prefer a more delicate flavor, omit the red pepper flakes.
To make ahead, prepare the stuffed artichokes and refrigerate them, then bake when ready to serve.
Serve with a wedge of lemon for extra zest.