Cut off the crust from 6 slices of bread. Chop the centers and put into a food processor. Pulse until you have coarse breadcrumbs. You should have about 3 cups.

In a large bowl, stir together the breadcrumbs, lemon zest, Parmesan cheese, minced garlic (from 6 of the garlic cloves, reserving the remaining 2 cloves), chopped parsley, minced oregano, 1/2 cup olive oil, and black pepper. Set aside.

Cut off the stem, leaving 1/2 inch from the bottom row of leaves. Using kitchen scissors, cut off 1/2 inch of the tips of all of the artichoke leaves. Cut 1 inch from the top of the artichoke. Take a slice of lemon and rub over the cut edges of the artichokes to keep them from turning brown.

Use your finger to gently pull open the center leaves of the artichokes. Pull out the inner tender yellow artichoke leaves. Use a small metal spoon to scrape and scoop out all of the inner fuzzy choke. Place artichokes on a sheet pan and start stuffing with your stuffing mix.

Put about 1 inch of boiling water in the bottom of a Dutch oven that will snugly hold the artichokes. Add 2 slices of lemon, a bay leaf, and the 2 remaining garlic cloves, halved, to the water. Place the artichokes sitting upright in the water. Drizzle with remaining 2 tablespoons of olive oil. Cover the pot tightly with a lid.

Bake for 60 minutes at 375°F (190°C), or until a knife easily penetrates the heart of the artichoke. Remove the cover and broil for a minute to get some browning on the top of the stuffing.