Cut top 1 inch of artichoke off. With a teaspoon, carve out center. Place in boiling water with kosher salt for 12-15 minutes or until leaves begin to easily pull away. Drain and let cool. Spread out leaves.
Sauté chopped Schmacon in a pan with garlic and olive oil until crisp, about 7-9 minutes.
Mix panko, Parmesan and sautéed Schmacon together in a bowl.
Stuff mixture between the leaves and center of artichoke.
Top with a little more Parmesan.
Place under broiler for 5 minutes, or until it begins to brown. Serve with lemon aioli or a dipping sauce of your choice.