Wash artichokes thoroughly then slice the bottom stem off letting it stand evenly.
Slice 1/4 inch off the top leaves leaving them exposed. Then stretch open the leaves making room for the stuffing.
Combine all ingredients except the lemon then stuff in between each leaf. After you're done stuffing, squeeze a spritz of lemon on top to preserve the color (oops I forgot to do that). Then drizzle olive oil on top of each.
Place the artichokes in a baking dish and fill 1/4 of the way up with boiling water. Cover with foil and bake for 1 hour and 15 minutes.