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Remove the stem of the artichoke.
Cut about 1 inch (2 cm) off the top of the artichoke.
Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning.
Drizzle with olive oil and season with salt and pepper.
Spread open the petals and rub minced garlic in the deep leaf pockets (so it doesn’t scorch). Add the panko as well if using.
Add the parsley and Parmesan; make sure to get it in between the petals.
Top with more pepper if desired.
Wrap the artichoke in aluminum foil. Add 2 to 4 tablespoons of water inside the foil packet or the baking dish, since the artichoke will cook Better with steam and won’t dry out.
Bake at 400°F for 1 hour and 15 minutes. You can check it at an hour if it’s a small artichoke. Check for doneness to see if leaves pull off easily, or if a knife slides into the base without resistance.
When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.