Fry the scallions in olive oil until soft, then add the breadcrumbs and continue frying, stirring often until the crumbs are golden brown. Remove from heat and set aside to cool.

Meanwhile cut stems from artichokes (so they will sit upright in pot) and set aside. Cut approximately one and a half inches off the tips of the artichokes (and discard the tips.) Immediately after cutting the tips off, rub the cut side of the artichoke with a lemon half to prevent discoloration. Pound the cut side firmly on a cutting board to help open up the leaves.

Prepare a pot large enough to accommodate the stuffed artichokes. Put enough water in it to come about half way up the artichokes. Bring the water to a boil, add salt, garlic and lemon halves, cover and reduce heat to a simmer while stuffing the artichokes.

Add the grated cheese and parsley to the cooled breadcrumbs. Stir the crumb mixture well. With a small teaspoon and your fingertips drop a spoonful of crumb and cheese mixture inside of each leaf. (you will not stuff the center leaves which are a lighter green color)

Place the stuffed artichokes upright in the simmering water. Peel the stems that you set aside earlier and drop them along side of the artichokes.

Cover and simmer approximately 30 to 45 minutes until tender.

Remove artichokes and stems from cooking water with a slotted spoon and drizzle with extra virgin olive oil.