We rinse the bowl, add more water, a little lemon juice to acidulate the water and soak the artichokes while we prepare the remaining ingredients.
In a medium sized bowl, we mix the bread crumbs, garlic, parsley, romano cheese, salt and pepper. We then spoon the bread crumb mixture in between the artichoke leaves, spreading the leaves to get the mixture into the artichoke.
In our dutch oven, we add an inch or two of water (about three cups in our 5 quart dutch oven). We add the bay leaves and squeeze a lemon into the water and bring the water to a boil. We put the artichokes into the water. We drizzle a little olive oil over the artichokes and simmer for about 30 minutes.
After about 20 minutes of simmering, we add the six stems, peeled and trimmed, to be served as a side.