Cut off the bottom stem of your artichoke with a serrated knife and remove any tough outer leaves. Using a pair of kitchen scissors, trim off the tips of the remaining leaves. Rinse the artichokes under cold water and pat dry. You can also soak your artichokes in water with a dash of lemon juice if you won't be steaming immediately.

Fill a large pot with about 2 inches of water. Place the artichokes in the pot, stem-side down. You can also use a steamer basket at this point if you have one as well.

Bring the pot with the artichokes to a boil at medium-high heat. Cover the pot with a lid and let the artichokes steam for 35-45 minutes on medium-low heat, or until the leaves are tender and easily come off when pulled or use a knife to test tenderness.

While the artichokes are steaming, prepare the breadcrumbs. Heat olive oil in a small pan over medium heat. In a separate bowl, toss together your panko breadcrumbs, salt, pepper, lemon zest, lemon juice and minced garlic. Stir until the breadcrumbs are evenly coated with the oil and toast in the pan, about 3-4 minutes, flipping constantly until they are browned. Let cool and then toss in your minced basil and parsley.

Once the artichokes are done steaming, remove them from the pot and place them on a plate to cool. Once they are cool enough to handle, use a spoon to scoop out the fuzzy choke in the center of each artichoke. You can also cut your artichokes in half at this point and serve them that way as well.

Arrange the artichokes on a serving platter and sprinkle the breadcrumbs over the top and more on the side with your favorite dipping sauce. Serve with lemon wedges on the side and serve!