Put all the filling ingredients in a medium bowl and mix them well. Keep aside.

Clean the artichokes by removing the outer leaves and cutting the points and stems (I discard the points and cook the stems separately). Scoop out the purple leaves and hair from the centre and put the artichoke hearts in some water with lemon juice to prevent them from turning brown.

Fill the artichoke hearts with the stuffing and be generous with it. Make sure to press the stuffing well inside or it may come out while cooking.

Put the artichokes, upright, in a sauce pan.  Add the stems too (make sure to remove the outer part which is hard).  Drizzle the top of the artichokes with extra virgin olive oil.

Pour some water in the saucepan up until it reaches ¼ of the height of the artichokes, taking care not to wet the top of the artichokes or the filling will go all soggy (you may need to add a little more water later, if your artichokes take a bit longer to cook).

Cook on a low flame, covered, for about 20 to 30 minutes, depending on the artichokes you are using.

Serve, warm or at room temperature, with their cooking juices.