Procedure:
Peel the outer and harder leaves of the artichokes. Soak them for about ten minutes in water and lemon juice.
In the meantime, chop the garlic and parsley and grate the pecorino cheese and mix the ingredients together with the breadcrumbs, binding it with some oil and a sprinkle of salt.
Remove the artichokes from the water and allow them to dry, i.e., fan the leaves open to allow the water to drain then stuff the artichokes with the stuffing.
Place the artichokes in an oven dish and arrange them in a way that they are upright. Cover the bottom with three cm of water a drizzle of oil and a sprinkle of salt.
Place them in the oven and once the water has begun to boil, cover them with some foil and allow to cook on a low temperature for a further 30 minutes or until tender.