Fill a large pot with water and add the lemon juice.  Trim the artichokes and add them to the pot.  Bring to a simmer and allow the artichokes cook until almost tender, about 45 minutes.  Remove them from the water, drain and set aside to cool.

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Meanwhile, cook the Italian sausage in a large skillet over medium heat.  Once cooked all of the way through, remove from skillet with a slotted spoon and set aside to cool slightly.

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Add the butter, onions, and celery to the skillet with the sausage drippings.  Cook over medium low heat until cooked but now brown, about 5 minutes.

Pulse the sausage in food processor until well chopped, then add it back to the skillet along with bread crumbs and parsley.  Stir until thoroughly combined, then add the stock.  Season to taste with salt and pepper.

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Press the leaves of the artichoke back gently to expose the inner leaves.  Pull out the center purple leaves and gently scrape the choke from the heart with a spoon.

Fill each artichoke center with equal amounts of stuffing.  Continue to work outward, packing a little stuffing into the spaces in between the leaves as you separate them.

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Put filled artichokes into a steamer and steam for an hour to an hour and a half or until the stuffing is hot all of the way through and the artichoke heart is easy to puncture. 

 

Serve hot.