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1
Preheat the oven to 400 degrees F. Put one-third of the lemon juice and all of the squeezed lemons in a bowl of cold water.
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2
One at a time, cut off the top third of each artichoke with a serrated knife, then cut off and reserve the stem.
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3
Snap off the tough bottom leaves and trim the leaf tips with shears.
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4
Spread the center leaves open and scrape out the choke with a spoon.
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5
As you trim each artichoke, place it in the lemon water.
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6
Peel and dice the stems.
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7
Heat an ovenproof pot over medium heat.
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8
Add 3 tablespoons olive oil and the bacon and cook until crisp, about 4 minutes.
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9
Add the garlic and cook 1 minute.
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10
Transfer the mixture to a bowl; stir in the lemon zest, breadcrumbs, parsley, egg, parmesan, dressing mix and pepper to taste.
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11
Stuff into the center of each artichoke and sprinkle between the leaves.
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12
Wipe out the pot; add the remaining 2 tablespoons olive oil and heat over medium heat.
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13
Add the artichoke stems, remaining lemon juice and 1 cup water and bring to a boil.
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14
Arrange the artichokes snugly in the pot; baste with the cooking liquid and drizzle with olive oil.
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15
Cover and bake until tender, about 30 minutes.
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16
Uncover and bake until crisp, about 10 more minutes.
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17
Serve with the cooking liquid.
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18
Photograph by Andrew Mccaul
