PREPARATION:

1. Prepare the artichokes: Trim the stem off the bottom so artichokes can stand flat. Peel attached stem. Place artichoke on its side and cut off the top inch or so to remove top thorns. With scissors, snip thorny tips from remaining leaves. With a spoon, scoop out the choke in the center of the artichokes. Cut one lemon in half and squeeze into a large bowl of cold water. Toss in the squeezed halves and artichokes to prevent discoloration while you make the stuffing.
2. In a bowl, combine the breadcrumbs, pecorino, prosciutto, garlic, herbs, chili flakes, pepper, zest from remaining lemon and olive oil. Taste for salt -- may not need any; adjust accordingly.
3. Drain artichokes. Working with one choke at a time, set in the bowl of crumbs and opening one leaf at a time, push about a teaspoonful of crumbing in each. Fill cavity with crumbs, or alternately, pat crumbs over top.
4. Set the chokes in a pot fitted with a tight lid large enough to accommodate snugly. Pour stock in approximately 1/3 up the sides of the chokes.
5. Bring stock to a boil, cover pot, and reduce heat to a low simmer. Cook, 30-35 minutes until a center leaf pulls out with ease and flesh is tender. Remove chokes from pot, garnish with a few slices of Parmesan and serve warm or at room temperature.