Emmanuel's Baked Artichoke Hearts

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2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained

1 tablespoons extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish

1/4 ripe lemon

1 tablespoon butter

3 cloves garlic, chopped

6 flat anchovies fillets

1 cup Italian style bread crumbs, 3 handfuls

1/4 cup chopped flat leaf parsley

1/4 cup grated Parmigiano-Reggiano, a couple of handfuls

Coarse black pepper