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1
Preheat oven to 350 degrees F. Fill a medium bowl with water and add the lemon juice.
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2
Set aside.
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3
With a sharp, serrated knife, cut about 1/2 inch off the medium ones.
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4
Pull off and discard the tough, green outer leaves to expose the pale green hearts.
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5
Trim the dark stem end of each artichoke.
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6
Quarter the small artichoke hearts, or cut the medium hearts lengthwise into 8 wedges.
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7
With a small spoon or your fingers, scrape out any prickly inner leaves.
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8
As you work, drop the artichokes into the lemon water to prevent browning.
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9
Spread the bread crumbs in a single layer on a light-colored baking sheet (a dark surface tends to overbrown them).
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10
Toast in the oven until lightly browned, stirring once or twice, 3 to 5 minutes.
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11
Set aside.
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12
Set oven temperature to 425 degrees F.
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13
In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat.
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14
Add the onions and cook, stirring often, for 3 minutes.
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15
Add the garlic and cook, stirring constantly, 2 minutes.
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16
Add the toasted bread crumbs and stir well to combine.
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17
Remove the skillet from the heat and add the olives, parsley, salt, and pepper, stirring well to combine.
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18
Set aside.
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19
Brush a shallow 12 X 8-inch baking dish with half the remaining oil.
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20
Drain the artichokes and pat dry with paper towels.
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21
Arrange one-third of the onion mixture in the prepared dish.
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22
Spread half the drained artichokes over the onion mixture.
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23
Repeat, ending with the remaining third of the onion mixture.
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24
Pour the broth carefully around the edges of the dish.
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25
Season the top lightly with salt and pepper, then drizzle with the remaining 1 tablespoon oil.
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26
Cover the baking dish tightly with foil and bake for 20 minutes.
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27
Reduce the oven temperature to 350 degrees F. Cook until artichokes are almost cooked through and tender, about 10 minutes for the small, 15 to 20 minutes for the medium.
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28
Uncover the dish and bake for 10 minutes, or until the artichokes are tender when pierced with the tip of a sharp knife and the top is browned.
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29
(If the mixture appears too dry, add more broth as necessary around the edges of the dish.)
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30
Let cool slightly.
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31
Serve warm.
