1 lemon, juiced
4 large artichokes
4 tablespoons unsalted butter
1 medium onion, thinly sliced
Freshly ground black pepper
6 whole Swiss chard leaves, well washed, excess water shaken off but leaves not dried
1 cup heavy cream
1/2 cup grated Parmesan, preferably Parmigiano-Reggiano
1/2 cup seasoned bread crumbs
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