Begin by placing a rack in the center of your oven and preheating it to 400°F.
To prepare the artichokes, fill a large bowl with water. Squeeze in the juice from one lemon and drop in the squeezed lemon halves.
Take one artichoke at a time and cut off the stem completely so it can sit upright.
Next, slice the top 1 ½ inches off the cone of the artichoke.
Using kitchen scissors, trim off the thorny pointed ends of the remaining leaves.
Carefully run a pairing knife around the very center of the spiky inner leaves of the artichoke.
Once prepared, place the artichokes in the bowl of lemon water.
In a mixing bowl, combine the breadcrumbs, grated Parmesan, minced garlic, chopped parsley, olive oil, and salt.
Place the prepared artichokes in a baking dish.
Add 1 ½ cups of the lemon water around the artichokes in the baking dish.
Cover the dish tightly with foil and bake for 45 minutes.
After 45 minutes, remove the foil and cook for an additional 15 to 20 minutes.
While the artichokes are baking, prepare the dipping sauce by mixing mayo, lemon juice, and salt.
To serve, drizzle the baked artichokes with additional olive oil and serve with the dipping sauce.
