Clean the artichokes by removing the harder outer leaves and keeping about 3 cm of stem. Cut them in half lengthwise, remove the inner beard and put them in a bowl filled with cold water and lemon juice.
Peel a clove of garlic and brown it in a large pan also suitable for baking with 4 tablespoons of extra-virgin olive oil. Add the artichokes well drained and cook over low heat 20 minutes, taking care to turn them from time to time, keeping them intact and adding a bit of water to keep them moist..
Add salt and pepper to taste. Put the slices of bread in the mixer together with the peeled clove of garlic and the herbs. Mix until you obtain a homogeneous and lumpy blend.
Fill the artichokes with the prepared blend, sprinkle them with a bit of oil and put them in the oven in grill mode for about 5 minutes, until they become golden and crunchy.
Take the artichokes out of the oven, sprinkle with curls of strong Provolone Valpadana PDO and serve.
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