Juice one lemon into a large bowl filled with cold water and add the lemon remnant to the bowl.

Place the bowl of lemon water next to your prep area.

Juice a second lemon and set the juice aside.

Remove the top few layers of dark green leaves from each artichoke, exposing the lighter, more tender leaves underneath.

Snap off the long stems of the artichokes.

Use kitchen shears to cut off about 1/2 inch from the top of each artichoke.

Immediately place the trimmed artichokes into the lemon water to prevent them from darkening.

Boil enough water to cover the artichokes and add the juice from the second lemon.

Once the water is boiling, add the artichokes and cook for 10 minutes.

Preheat the oven to 400°F (200°C).

Strain the artichokes and pat them dry.

In a metal pot large enough to hold the artichokes snugly, heat 1 tablespoon of olive oil over low to medium heat.

Add the 4 mashed garlic cloves to the pot and allow them to become tender.

Place the artichokes stem side down into the pot, ensuring they are snug.

Add enough olive oil to reach halfway up the artichokes.

Bake uncovered for 15-20 minutes, or until the leaves pull away easily.

Once cooked, discard most of the oil, leaving enough to coat the artichokes.

Season generously with salt and pepper.

Add 1/2 cup of Italian breadcrumbs and toss to coat.