• Wash and clean the outside of your artichokes with cold water.

Making the Stuffing

• Take your 1 whole round Italian panella and 1/2 of another one; and slice them so you create small cubes of bread. Place the cubes of bread into a large bowl.
• Wash and dry your fresh parsley. Cut off the bottom stems and toss. Then finely chop all the parsley and place it into the bowl.
• Cut off the bottom stem of the artichoke. Make a nice clean even cut so that your artichoke will sit up straight.
• Peel the outer layer of the stem so that you expose the stem flesh. Cut off the bottom of the stem so you have a fresh cut. Then slice them into match sticks and then slice them again in the opposite direction so they are small cubes. Place them into the bowl with the bread cubes.
• Next add the salt and pepper to the bowl and set aside.

Preparing the Artichokes

• Using a kitchen scissor, cut the top 1/4 off of every artichoke leaf. You want to remove all the spikes from each of the leaves.
• After you have removed the spikes, you will want to cut off 1/4 of the top of the artichokes in a nice even cut so most of the top of the artichoke is visible.
• Under cold running water, pull the artichoke apart and open it up and wash the inside of the artichoke. The more you pull it apart to open (image opening a flower) the more room for the stuffing you will make.
• Next place your artichoke into 2 pans. 2 per pan. Salt them generously! At least 1.5 teaspoons of salt per artichoke. Get the salt into the crevices of the artichokes.
• Next; take your bottle of lemon juice, and generously coat each artichoke with lemon juice. At least 1 tablespoon per artichoke, getting the lemon juice into the artichokes crevices.
• Preheat the oven to 350 degrees.

Finishing up the Stuffing Mixture

• Next add the eggs, olive oil, and the cold water to the cubed bread stuffing bowl.
• Mix together by tossing the bread with your hands until the bread mixture is uniformly moist. You want the bread to have some moisture without it being soaking wet.
• Once your stuffing is fully mixed grab an artichoke and start stuffing. You want to stuff each individual leaf. Start on the outside of the artichoke and work your way into the middle. Once each leaf is stuffed, you can stuff the top of the artichoke by mounding some of the stuffing on top.
• When all your artichokes are stuffed and placed in your pans, you will add 1/2 cup of olive oil to each pan, 1/2 cup of cold water to each pan, and enough chicken stock so that the lower 1/4 of the base of the artichoke is submerged in liquid.
• Then top each artichoke with at least 1 tablespoon of olive oil.
• Tightly cover/wrap the pans in aluminum foil. Trapping the steam will cook the artichokes.
• Bake them in the oven for 3 and 1/2 hours. Check on them periodically to see if the pans need more liquid during the baking period. If the artichokes have absorbed all the liquid, add a little more water, olive oil, and chicken stock so the base of the artichoke has liquid to absorb while it bakes. And make sure to tightly recover them with the aluminum foil.
• After the 3 and 1/2 hours, uncover the artichokes, and put them back in the oven for about 8 to 10 minutes or until the bread topping has browned.
• When the bread topping is browned, remove them from the oven. Let cool for 10 minutes, and serve.