4 Whole Artichokes
1/4 Cup Seasoned Bread Crumbs PER Artichchoke (so if you have 4 artichokes - 1 C bread crumbs)
Per 1 Cup Bread Crumbs
1/2 t. salt (you may discover you want more after you've made them once)
1/2 t. pepper
2-3 T. oil
2 Cups water with 2 teaspoons of lemon juice
Lay artichoke on its side - cut stalk off even to the bottom leaves so it is flat on bottom. Turn artichoke around and cut off approx 1/2 inch to 1 inch of the tip so the top is partially flat. Turn upside down holding the bottom and pound on counter to open the leaves up a bit. Rinse under cold water - drain.
Combine bread crumbs, salt and pepper in bowl. Carefully, using a teaspoon pull leaves out just a tiny bit and spoon in a drop of bread crumbs into each of the outside leaves. You don't need to get it down in the middle. Evenly distribute bread crumbs among all artichokes. The leaves approx. 2/3's of the way in should have bread crumbs inside each leaf.
Put oil in dutch oven - squeeze all artichokes so the bottoms are all touching the bottom of the pan. Sometimes the last one you practically need a hammer to get it in but it will be okay in the end. Turn on med-high heat and you will be searing bottom of the artichokes for about 2 minutes - not too long as you don't want to burn the bottoms. Then pour water/lemon juice in. Make sure the liquid comes 1/2 way up the artichokes. Bring to a boil then lower to a simmer - cover with tight lid - simmer for about 2 hours but I suggest checking every half hour to make sure there is still liquid. You may need to add water several times until they are done.
The way to check if they are done is to pick out a leaf and taste for tenderness. When they are tender, allow water to all evaporate until there is less than 1/8 of an inch of liquid left.