I. Trim off and discard stem and top half from each artichoke with a sharp
knife. Tear off and discard tough outside leaves, then use a sharp spoon to
scrape out fuzzy, inedible center. Rub trimmed artichokes with lemon to keep
them from turning brown.
2. Put prepared artichokes, stem end down, in a large non-reactive pan. Add
enough water to come halfway up sides of artichokes. Pour sherry and olive oil
over artichokes, then sprinkle scallions, garlic, parsley, and bread crumbs over
top. Season to taste with salt and pepper.
3. Bring to a boil over high heat, then reduce heat to low and simmer, basting
artichokes occasionally, until tender and liquid has reduced and thickened
slightly, 50-60 minutes. Serve warm or at room temperature.