Preheat oven to 425°F. Rinse the artichokes in cold water. Zest the 2 lemons & set aside. Juice the lemons in a large bowl & fill with ice cold water.
Slice off the top 1″ of the artichokes, to just expose the heart. Remove the stem by slicing off completely, creating a flat base so the artichoke can stand upright. Using a spoon, melon baller or grapefruit spoon, scoop out the fuzzy “choke” in the center of the artichoke. Place the cleaned/cored artichoke in the bowl of acidulated water.
Combine bread crumbs, cheeses, parsley, lemon zest, garlic & olive oil in a large bowl & mix well.
Remove the artichokes from the water & place in an oven proof baking dish. Fill each artichoke with equal amounts of stuffing. Pour an inch of water into the bottom of the dish. Cover with foil & place in oven for 45 minutes, until bottom of artichoke is tender.