Season with salt and pepper. Gently pull leaves outward from center until leaves open slightly. Fill artichoke cavities with bread stuffing. Pack stuffing between leaves. Place artichokes in 13 x 9 x 2-inch glass baking dish.
Dot tops with butter.
Continue baking until tops are golden, about 20 minutes. Serve with lemon wedges. The Sleuth's Favorite My favorite artichoke preparation is from restaurant Piperno in Rome, Italy. Here is an excerpt from a travel journal describing the fried artichokes from Piperno. Piperno's specialty is the artichoke.