Crispy Cheesy Stuffed Artichokes with Lemony Breadcrumbs

Method

1. Fill a large pot with 4 quarts of water and add 2 tablespoons of salt. Zest the lemon and set the zest aside. Cut the lemon in half, squeeze the juice of both halves into the pot, and drop in the squeezed lemon halves.
2. On a cutting board, using a serrated knife, trim the stem of one artichoke so it sits flat. Cut about 1 inch off the top. Remove the toughest outer leaves near the base and use kitchen shears to snip off the sharp tips of the remaining leaves. Place the trimmed artichoke in the lemon water. Repeat with the remaining artichokes.
3. Bring the pot to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer until a paring knife easily pierces the bottom, 25 to 30 minutes.
4. Drain the artichokes, discarding the lemon parts. Let them cool.
5. Preheat the oven to 375°F.
6. In a medium skillet, heat the olive oil over medium heat. Add the garlic, anchovies (if using), red pepper flakes, the remaining ½ teaspoon salt, and the reserved lemon zest. Cook until fragrant, 1 to 2 minutes. Stir in the breadcrumbs. Transfer the breadcrumb mixture to a medium bowl and let cool for 5 minutes. Then fold in the Parmesan and parsley.
7. On a cutting board, gently pull the leaves of one artichoke outward from the center to create an opening without detaching them. Use a spoon to carefully scrape out the fuzzy choke. Place the cleaned artichoke in a 13-by-9-inch baking dish. Repeat with the remaining artichokes.
8. Using a spoon or your hands, press about ½ cup of the breadcrumb mixture into each artichoke, filling the center and working it between the leaves.
9. Bake until the breadcrumbs are golden brown, 15 to 20 minutes.
10. Let cool for 10 minutes. Sprinkle with extra parsley and serve with melted butter for dipping.