Braised Artichokes with Ricotta and Spinach Stuffing

Name: Braised Artichokes with Ricotta and Spinach Stuffing
Ingredients: 2 whole artichokes; 1/2 lemon, plus 2 lemons, juiced; 2 tablespoons olive oil; 2 cups vegetable broth or water; 2 garlic cloves, plus 5 garlic cloves, sliced, divided; 4 sprigs parsley, chopped, plus 2 tablespoons chopped parsley; 2 bay leaves; Salt and pepper, to taste; 15 ounces ricotta cheese; 1/2 cup sun-dried tomatoes in oil, chopped; 2 cups fresh spinach leaves, chopped; 1 egg; 8 ounces grated Pecorino Romano; 1/2 cup bread crumbs