1/2 cup of seasoned bread crumbs mixed with pecorino cheese
Lots of olive oil
Salt & pepper
Juice one lemon into a large bowl filled wit cold water. Set the bowl next to the preparation area. Juice one more lemon and set juice aside. Take each artichokes and remove top few layers of dark green leafs exposing the lighter leaves. Snap of the long stems. Boil enough water to cook the artichokes with the second lemon juice. Once boiling, add the artichokes for 10 minutes. Preheat the oven to 400F. Strain the artichokes. Set the artichokes stem side down into a pot and make sure they are snug. Add olive oil enough to cover 1/2 of the artichokes. Bake for 20 minutes. Once cooked discard most of the oil (you can use for cooking another time), leave enough oil to toss the bread crumbs and pecorino cheese. Add salt & pepper.