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1
Fill a large bowl with water.
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2
Cut 1 lemon in half, squeeze the juice into the water, and drop both halves into the bowl.
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3
Trim the tough, dark green skin from the artichoke stems and remove the tough outer leaves until the lovely, tender inner green leaves are revealed; it should be only a couple of layers.
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4
Cut the arties in half lengthwise and toss them into the acidulated water.
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5
Zest and juice the remaining 2 lemons and reserve.
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6
Coat a large, straight-sided saute pan generously with olive oil, add the garlic, anchovies (if using), and red pepper, and bring to medium heat.
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7
When the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes, remove the artichokes from the water and add them to the pan along with the lemon zest, juice, white wine, and thyme bundle.
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8
Season with salt and add just enough water to cover the artichokes; bring everything to a boil (BTB), then reduce to a simmer (RTS).
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9
Cover the pan and cook for 10 to 15 minutes or until the artichokes are very soft.
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10
Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties.
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11
Remove the thyme bundle and toss in the Parm and bread crumbs.
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12
Swirl and stir to combine.
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13
Taste for seasoning and adjust if you need to (you probably will), and sprinkle in the parsley.
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14
Artichokes will turn brown (oxidize) before your eyes, so before you peel off even one leaf, be sure to set up your bowl of lemon (acidulated) water.
