Fill a large pot halfway with salted water and bring to a boil. Add 6 trimmed artichokes with a few strips lemon peel; cover, lower the heat and simmer until the artichoke bottoms are fork-tender, about 35 minutes. Transfer stem side up to paper towels to drain and cool. In a medium skillet, cook 4 crushed cloves garlic in 1/4 cup extra-virgin olive oil over medium-low heat until golden, about 3 minutes; discard the garlic. Stir in 1 1/2 cups italian-seasoned breadcrumbs and cook until toasted. Remove from the heat, let cool, then stir in 1 1/2 cups shredded gruyere cheese; season with salt and pepper. Arrange the artichokes on a parchment-lined baking sheet and splay the leaves, sprinkling the breadcrumb mixture between the layers. Drizzle 3 tablespoons extra-virgin olive oil on top and bake in a 400 degrees oven for 15 minutes; serve with lemon wedges.