Stuffed and Braised Artichokes

0 Trim the stems, tops, and thorny edges of the artichokes.
1 Place the artichokes in lemon water while preparing the filling.
2 Mix the breadcrumbs, Parmigiano, garlic, olive oil, salt, and pepper.
3 Spread open the leaves and stuff the breadcrumb mixture between them.
4 Arrange the artichokes upright in a snug pot.
5 Add the stock and olive oil until the liquid reaches halfway up the artichokes.
6 Bring to a simmer, cover, and cook over medium-low heat for about 30 minutes, or until tender.
7 Remove from the pot, garnish with parsley if desired, and serve warm.