Artichokes with pesto-cannellini spread

3 medium artichokes
2 tablespoons lemon juice
1 (16-ounce) can cannellini or other white beans, drained
1/4 cup chopped fresh parsley
2 tablespoons Italian-seasoned breadcrumbs
2 tablespoons (1/2 ounce) finely grated Parmesan cheese
2 tablespoons water
1 tablespoon commercial pesto sauce
1 tablespoon balsamic vinegar

1. Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from top of each artichoke. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add juice to water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of artichoke pulls out easily. Place artichokes, stem sides up, on a rack to drain.
2. Remove bottom leaves and tough outer leaves from artichokes; remove fuzzy thistle from bottoms with a spoon.
3. Mash beans in a medium bowl; stir in parsley and remaining ingredients. Spoon bean spread into centers of artichokes.