To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight across so artichoke will stand flat.
Snip the pointed tips of artichoke leaves off. Holding the artichoke firmly by the base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
Squeeze half of the lemon juice inside the artichoke.
In a large bowl, mix together the bread crumbs, garlic, green onion, parsley, Oregano, grated cheese, salt, and pepper. Fill up each leaf gap with the stuffing until artichokes are well packed.
Drizzle with olive oil then squeeze more lemon juice over top the artichokes. Sprinkle with a little salt over the top and sides.
Put artichokes standing up into a wide pot large enough to hold the artichokes so they cannot tip over. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.
Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 50- 60 minutes covered or until leaves are tender and they pull out easily. Add water if needed during simmering so the pot does not dry out.