Start by preparing the artichoke stuffing. Melt your butter in a skillet over medium heat. Add your diced onions into the skillet with the butter and saute them for about 3-5 minutes, just until they are translucent. 

Now add in your minced garlic and saute it for an additional minute. Remove the skillet from the heat and pour the breadcrumbs into the skillet with the onions and garlic. Add in the chopped parsley, lemon juice, seasoned salt, pepper, and onion powder.

Gently fold in the seasonings and bread crumbs into the butter and onions until everything is fully combined. Once the mixture cools a bit, stir in the parmesan cheese. Set this stuffing mixture aside and prepare your artichokes. 

Prepare the artichokes. Start by using a super sharp chef’s knife and cut off the stem of the artichoke so that it can sit flat in a dish. Next, cut off about 1 inch off of the top of the artichoke.

Use kitchen scissors to snip the tips of the remaining leaves to remove any sharp points. Now rinse all of the artichokes really well under cold water to remove any debris. 

Separating the leaves for stuffing. An easy way to get the leaves to spread apart is to forcefully bang the entire artichoke against the counter 2-3 times (bang it pretty hard)! This helps loosen the leaves up. Now use your fingers to open up the leaves to create space for the stuffing. 

Starting with the outer layer, spoon some of the garlic parmesan stuffing between the leaves- pushing the mixture as far down as possible. Continue to stuff each layer of artichoke until each piece is stuffed. Stuff all 4 artichokes the same. 

Place the stuffed artichokes in a large pot and drizzle them with a touch of olive oil. Add enough water to cover about ¼ inch of the artichokes.

Place the pot on the stovetop and cover it with a lid, and simmer the artichokes over medium heat for about 45 minutes. Check the water level every 10-15 minutes and add water as needed. 

To test for doneness, you can pull a leaf from the center and it should come out easily, or you can push a knife down the center and it should go down with ease. 

Once they are tender, remove them from the pot and serve right away with artichoke dipping sauce.