Cut off the upper third and the stem of each artichoke. Place in a steamer rack over boiling water. Reduce the heat to medium, cover and steam until the base of the artichoke offers little resistance when pierced with a fork, about 30 minutes, depending on the size and maturity of the artichokes. Remove from the pot, and when cool enough to handle, use a spoon to scoop out the central leaves and remove the thistle and any furry bits. This will make a cavity about 1½ inches wide. Set aside.

Put the water in a bowl and add the breadcrumbs, stirring. Leave just long enough to soften the bread, anywhere from 15 seconds to several minutes. This depends upon how dry the bread is and how coarse the crumb. Squeeze dry and remove to a clean bowl.

Add the vinegar, parsley, garlic (if using), ½ teaspoon salt, the pepper, lemon juice and 2 tablespoons of the olive oil. Taste and adjust seasoning. The mixture will appear fluffy but should be dense enough to just hold its shape when squeezed into a ball.

Spoon about ¼ cup of the stuffing into the cavity of each artichoke. Pry back a layer of the leaves and tuck a ½ teaspoon or so of the stuffing at the base of each leaf. Pry back another layer and repeat. The artichoke will expand like a flower.

Cover with plastic wrap and refrigerate at least 2 hours before serving and up to 24. Bring to room temperature before serving or serve slightly chilled, with a final drizzle of olive oil.