Heat oven to 400°. Bring a large pot of salted water to a boil.

In a large bowl combine breadcrumbs, capers and anchovies; set aside.

Fill a large bowl halfway with cold water and several ice cubes; add lemon juice.

Cut off top 1 inch of 1 artichoke with a serrated knife. Bend outer leaves backward until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips. Trim dark green fibrous parts from base, sides and stem of artichoke with a small sharp knife; trim bottom of artichoke to a flat base, reserving stem. Using a spoon, remove purple leaves and fuzzy choke. Drop artichoke top and stem into acidulated water. Repeat with remaining artichokes.

Drain artichoke tops and stems; transfer to the boiling water. When stems are tender, about 3 minutes, transfer with a slotted spoon to a bowl. Continue cooking tops until tender, about 2 minutes more. Drain tops, then place in an 8- x 8-inch baking dish.

Finely chop stems and add to breadcrumb mixture. Add 3 tablespoons oil; stir to combine. Stuff artichoke tops with breadcrumb mixture, then drizzle with remaining 2 tablespoons oil. Bake until warmed through and tops are browned, 10 to 12 minutes. Serve warm.