Wash artichokes. Remove stems and loose outer leaves from choke. Cut off 1 inch from top of each; Snip off the sharp leaf tips. Cut in half lengthwise. Brush the cut edges with the lemon juice.

In large covered kettle, cook artichokes in boiling salted water for 20-30 minutes or until a leaf pulls out easily. Drain cut side down. Remove center leaves and the fuzzy choke. Sprinkle insides lightly with salt.

Combine bread crumbs, tomato, cheese, parsley, mint or basil, and garlic. Spoon mixture into artichokes. Place in a baking pan. Cover and bake in a 375 degree F oven for 15 minutes. Uncover; bake about 10-15 minutes more until tops brown.

I drizzle with butter before serving.