Baked Artichokes With Fennel

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4 artichokes (1/2 pound each)

1/2 lemon, plus 1/2 teaspoon fresh lemon juice

1/4 cup plus 3 tablespoons extra-virgin olive oil

2 medium fennel bulbs—trimmed, halved lengthwise, cored and finely chopped

1 large red onion, finely chopped

4 garlic cloves, thinly sliced lengthwise

1 teaspoon thyme leaves

Salt and freshly ground pepper

2 tablespoons finely chopped flat-leaf parsley, plus 1/2 cup leaves

1/2 cup coarse fresh bread crumbs

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