Grandmother's Sicilian-style stuffed artichokes (and how to trim them) Recipe - Los Angeles Times

Ingredients

• 3.5 ounces (1 1/2 cups) panko breadcrumbs
• 4.5 ounces (1 cup) finely grated pecorino Romano cheese
• 2 tablespoons dried parsley
• 1 1/2 tablespoons granulated garlic
• 1 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon ground black pepper
• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 jumbo artichokes or 4 large globe artichokes
• 1 lemon
• Olive oil cooking spray