Preheat oven to 350 degrees.

Remove stems.  Snap off botton leaves. Cut 1 inch off the top of each with scissors. Trim 1/4 off leaf points.

Rub artichokes with lemon juice to prevent discoloring. Place them upside down in a large pot with 3 cups of water.  Bring the water to a boil.  Cook for 10 minutes. Drain and cool.  

With a sharpe knife core out each artichoke with a grapefruit spoon.  Scrape out thoroughly the choke leaving the heart clean.  

Meanwhile, in a large pan, saute the garlic in oil until golden brown.  Remove from heat.  Add bread crumbs, eggs, and grated cheese, parsely and salt and pepper. Mix together loosley.  Stuff the cores of each artichoke and between leaves.  Place each in a oven safe pan. Add chicken broth and cover tightly with aluminum foil. Bake at 350 degrees for 45 minutes.  Remove foil during the last 15 minutes.