Stuffed Artichokes

Name: Stuffed Artichokes
Ingredients: 4 cups fine fresh bread crumbs from an Italian loaf (1/2 pound); 1 1/2 cups grated Parmigiano-Reggiano (3 ounces); 3 tablespoons finely chopped garlic (5 cloves); 1/2 cup finely chopped flat-leaf parsley; 1/2 cup minced sweet soppressata (dried Italian sausage; 2 1/2 ounces); 1 cup finely chopped provolone cheese (1/4 pounds); 1/4 cup olive oil; 8 medium artichokes (8 to 9 ounces each); 1 lemon, halved; 1 cup water, divided; 1 cup reduced-sodium chicken broth, divided; 1 cup olive oil, divided; 1 tablespoon finely chopped garlic, divided; Equipment: a 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot with a tight-fitting lid