Cut one lemon in half. Cut other lemon into 4 wedges and set aside. Fill a large bowl with water and juice from one lemon half. Stir well. Cut stems from artichokes to sit flat on your work surface. Discard stems. Working with one artichoke at a time, carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish. Once artichokes are cleaned and prepped, cut out and remove the inner leaves and fuzzy choke to create a cavity to stuff with the grain mixture.

In a large bowl, stir together whole grains, garlic, bread crumbs, nutritional yeast, onion, parsley, lemon juice, onion granules, lemon zest, salt and pepper. Stuff each artichoke with grain mixture, spooning into the center and between leaves.

Cut remaining lemon half into several slices and combine with broth and bay leaves in a Dutch oven or large, wide ovenproof saucepot. Add artichokes and bring liquid to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer about 30 minutes or until tender (when a leaf is easily removed from artichoke).

Preheat the oven to 425°F about 10 minutes before artichokes are done simmering. Place artichokes in the oven and roast 10 to 12 minutes or until tops are lightly browned. Serve with lemon wedges.