Preheat oven to 375 degrees.
In a large pot, add water and juice from the lemon, and bring to a boil.
Peel off bottom layer of outer leaves.
Cut in half lengthwise, and scoop out the "choke" and hairs, using a spoon or your fingers.
Put artichokes in boiling lemon water for about 5 minutes. Remove and set leaves-side down, on a baking dish or cast iron pan
In a food processor, add 100% whole wheat bread, parmigiano reggiano cheese, garlic, parsley, and ground black pepper. Blend or pulse ingredients form crumbs, then drizzle in olive oil.
Scoop stuffing into the cavity of the artichokes, pressing and packing it in.
Place sheet or in the oven. Bake for 30 minutes, or until topping is golden brown.