Cold water, as needed
3 to 4 lemons, juiced, divided
6 medium artichokes, stems trimmed
1/4 to 1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup coarse bread crumbs, lightly toasted
1/2 bunch curly parsley, stemmed, washed, dried and chopped
1 small or 1/2 medium bulb fennel, tough outer layer removed, halved lengthwise, cut into thin slices and very roughly chopped
1/2 to 3/4 cup fontina cheese, cut into small cubes
1/2 cup grated Parmesan
Since the stem is edible, why cut it off? Plus, the stem makes for a more beautiful presentation.
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