Preheat the oven to 400°F.
Prepare the artichokes (see the note below).
Place them cut side up in an oven-safe pan with a lid. Add water to come halfway up the sides of the artichokes and sprinkle the lemon juice over the artichokes and into the water. Drizzle with olive oil and season the artichokes and liquid with pepper to taste and about 1 teaspoon of salt.
Cover and roast in the oven for 60 to 90 minutes, until tender and a leaf comes free with just a gentle tug.
Meanwhile, make the stuffing: In a medium bowl, combine the breadcrumbs, basil, parsley, garlic powder, red pepper flakes, Worcestershire sauce, and Parmesan, plus salt (a generous ¼ teaspoon) and pepper to taste. Stir in olive oil (about 1 teaspoon) until the mixture is just dampened.
Remove the pan from the oven and carefully drain some of the liquid, leaving about ¼-inch of liquid in the bottom of the pan. Gently place the breadcrumb stuffing in the artichoke cavities and nestle it between leaves as best you can, letting excess fall to the bottom of the pan (it will absorb the liquid and become a flavorful spread). Return the pan uncovered to the oven and bake until the topping is browned and crispy, about 10 minutes.
Cool slightly. Remove to a platter and scoop out the paste from the bottom of the pan to serve alongside the artichokes.