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1
Make stuffing: Preheat oven to 350 degrees F. Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes.
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2
Cool crumbs completely, then toss with Parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper.
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3
Drizzle oil over crumbs and toss to coat evenly.
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4
*
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5
Trim and stuff artichokes: Cut off artichoke stems and discard.
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6
Cut off top 1/2-inch of 1 artichoke with a serrated knife, then cut about 1/2-inch off all remaining leaf tips with kitchen shears.
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7
Rub cut leaves with a lemon half.
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8
Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke.
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9
Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.
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10
Trim remaining artichokes in same manner.
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11
Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf.
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12
Top each artichoke with a slice of provolone.
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13
Cook artichokes: Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.
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14
Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes.
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15
Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
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16
If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.
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17
Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.
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18
*cooks' note: Stuffing may be made 1 day ahead and chilled, covered.
