Pour about an inch of water into the bottom of a pot on the stove over medium heat, and bring to a low boil.

Add 2 tbsp of lemon juice to the water.

Cut the stem off of the artichoke and trim a small portion off the top. Using kitchen scissors, snip off the sharp, pointy end of each of the artichoke leaves.

Place the prepared artichoke into the water face up, cover and simmer for 25 minutes or until tender.

Remove the artichoke from the water, drain and allow it to cool for several minutes.

Meanwhile, in a mixing bowl, combine all mozzarella cheese (setting aside a couple Tablespoons), parmesan cheese, olive oil, garlic, pork rind crumbs, and chopped parsley. Add salt and pepper to taste, then stir to mix.

Use a spoon to stuff the cheese crumb mixture into the artichoke. Be sure to get some of the mixture between each of the leaves.

Sprinkle the remaining mozzarella cheese on top of the artichoke.

Place the stuffed artichoke on a baking tray, and broil for 5 minutes or until the cheese begins to turn golden brown.