1. Preparing the Artichokes: Start by rinsing the artichokes under cold water, pulling the leaves apart slightly to flush out any dirt. Trim the tips of the leaves with kitchen scissors to remove the sharp points, and cut off about an inch from the top of the artichoke. Remove the stem so the artichoke can sit flat, but save the stem; peel and chop it to include in the stuffing.

2. Making the Stuffing: In a mixing bowl, combine 1 cup of Italian breadcrumbs, 1/2 cup grated Parmesan, 3 minced garlic cloves, the zest and juice of 2 lemons, 1/4 cup chopped parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix in 1/4 cup of olive oil until the mixture is cohesive but crumbly.

3. Stuffing the Artichokes: Spread the leaves of each artichoke open to expose the center. Spoon the stuffing mixture generously between the leaves and into the heart of each artichoke. Drizzle with a little more olive oil.

4. Cooking: Place the stuffed artichokes in the air fryer basket. Pour 1/2 cup of water into the bottom of the basket to help steam and cook the artichokes evenly. Cook at 350°F for about 20 minutes. If the tops begin to brown too quickly, tent loosely with aluminum foil.