10 cups Italian-seasoned bread crumbs
Cut about 3/4-inch off the tops of each artichoke. With your scissors, snip off the pointed ends of each artichoke leaf. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of bread stuffing around each artichoke. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large enough to hold them in a single layer. Add water to a depth of 1 1/2 inches.