Take each artichoke and snap off to break some of the outer leaves, discard them. Cut about quarter of the tops off, and discard. Then cut the stems, and peel skins of each stem. Place artichokes and stems into a bowl of water and lemon juice
Sprinkle table salt over the artichokes while submerged in water.
In a small bowl, mix breadcrumbs, Pecorino cheese and dried parsley. Set aside. Then, in a small bowl, mix breadcrumbs, pecorino cheese and dried parsley. Set aside.
Note: If the center of the artichoke has purple tips, take your scissors and cut the purple tips out and discard them. Keep artichokes soaking in water for about 5 minutes or so. Drain and rinse each artichoke, shake out the excess water.
Begin to stuff the outer leaves by pushing slices of garlic inside each artichoke, include one slice of garlic inside the center. Then begin to spoon some breadcrumb mixture and stuff each artichoke, dividing the mixture evenly among all four artichokes.
Top with some fresh cracked pepper on top of each. Then, gently pour the water and vegetable broth, (the liquid should be around 1-inch to 1+½-inch surrounding the artichoke). Drizzle the tops of each artichoke with about one teaspoon of olive oil to moisten the breadcrumbs and tops. Cover with a lid.
Place on stove-top on medium heat and bring liquid to a boil. Lower the heat, and simmer on low heat for 25 to 30 minutes, or until a fork can easily slide through the center of the artichoke. Turn off heat, and let stand for additional 10 minutes. Gently remove and transfer chokes and stems to a plate. Serve warm