Fill a large bowl with water. Zest one of the lemons; set the zest aside, cut the lemon in half, then juice the lemon into the water and add the discarded halves. Artichokes oxidize quickly once cut, so we’ll use this as a bath to keep them looking fresh.

Prep the artichokes: Cut 1 inch off the top of each using a sharp knife. Use kitchen shears to snip off any remaining sharp tips from lower pedals. Peel off the tougher outer layer of pedals, then cut the stalk close to the base of the artichoke, providing a flat edge for it to sit on, but being careful not to cut into the heart. Rinse each artichoke in the lemon water, and let soak until ready to steam.

Fill a large pan with 4 cups water and 1 cup of the white wine. Add 2 bay leaves. Cover with a steamer basket, then set the prepared artichokes upright and cover with a lid. Steam over medium heat for 20 minutes—they won’t cook fully in this amount of time, but they’ll be easier to fan out and to clean.

After 20 minutes, remove the artichokes from the steamer and let them cool enough to handle. Gently fan the leaves out, exposing the more tender (and sharp!) center pedals. Pull and twist on these to access the artichoke heart, then use a grapefruit spoon or small melon baller to remove the inner fibers. Once cleaned, return to the steamer and continue cooking for an additional 20-25 minutes, until tender throughout.

Once the artichokes have finished steaming, move them to a sheet pan and stuff with the breadcrumb mixture, filling the center and tucking a little into each of the pedals. Top with a little extra Parmesan, then bake for 20 minutes, until golden on top.

Garnish with a fresh squeeze of the reserved lemon and a little parsley, and serve!