Italian Stuffed Artichokes

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4 medium to large artichokes

4 cups fresh breadcrumbs (no crusts) 1/4 cup + 1 tablespoon red wine vinegar

1/2 cup minced Italian parsley, about one bunch

2 cloves garlic, minced (optional)

1/2 to 1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh lemon juice

1 Roma or medium tomato, minced

2 to 3 tablespoons extra virgin olive oil

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