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