Step 1

In a large pot, place 4 quarts of water and 2 tablespoons of salt. Zest the lemon and cut it in half, reserving zest. Squeeze the juice from both halves of the lemon into the pot and add the juiced halves.

Step 2

On a large cutting board, using a serrated knife, cut the stem end of one artichoke so it sits upright. Cut about 1 inch off the top of the artichoke. Remove the tough outer leaves toward the bottom and use a pair of kitchen shears to trim the pointed tip off any remaining untrimmed leaves. Place the trimmed artichoke into the lemon water and repeat with remaining artichokes.

Step 3

Bring the pot of water to a boil over medium-high heat. Cover, reduce the heat to medium low, and simmer until a paring knife easily pierces the bottom of the artichokes, 25 to 30 minutes.

Step 4

Drain the artichokes, discarding the lemon. Allow the artichokes to cool.

Step 5

Preheat the oven to 375°F.

Step 6

In a medium skillet, heat the oil over medium heat. Add the garlic, anchovies, if using, pepper flakes, the remaining ½ teaspoon kosher salt, and the reserved lemon zest. Cook until fragrant, 1 to 2 minutes. Stir in the breadcrumbs. Remove the breadcrumb mixture to a medium bowl and allow to cool for 5 minutes. Fold in the parmesan and parsley.

Step 7

On a large cutting board, gently pull the leaves away from the center of an artichoke to reveal the center and open up the petals without removing them. Use a spoon to gently scrape away the fuzzy choke. Place the cleaned artichoke into a 13-by-9-inch casserole dish. Repeat with the remaining artichokes.

Step 8

Use a spoon or your hands to add about ½ cup of filling to the artichokes, filling the centers and getting it in between the leaves.

Step 9

Bake until the breadcrumbs are golden brown, 15 to 20 minutes.

Step 10

Let cool for 10 minutes before sprinkling with extra parsley and serving with melted butter for dipping.