Cut the lemon in half, run the cut surface over your hands, then trim the artichokes.
Juice the lemon and toss the artichokes in the lemon juice.
Preheat the oven to 400 F (200 C).
Bring the water to a simmer, add the garlic cloves, and cook 3 minutes. Add the parsley and basil and cook 2 minutes longer, then drain, reserving the liquid.
Mix the artichokes with the olive oil in a heavy casserole or shallow oven-proof saucepan. Add the garlic, parsley, basil, bread crumbs, and Parmesan cheese.
Stir in 3/4 cup (180 ml) of the liquid reserved from blanching the herbs and garlic.
Cover and bake for 30 minutes.
Remove from the oven and separate the artichokes from the other ingredients. Set the artichokes aside.
Remove and discard 3 of the garlic cloves, then puree the remaining herb mixture, adding another 1/2 cup (125 ml) reserved liquid.
Season with salt and pepper.
Pour the sauce over the artichokes and serve warm or at room temperature.