Bring a large pot of water to a boil with 2 Tbs. salt and half the lemon juice. Cook the artichokes until tender, then remove from the water and allow to cool.
Scrape the meat from the outer artichoke leaves. When you get to the hearts, pull them apart and keep the whole leaves. Also chop the artichoke bottom into medium dice.
In a skillet, heat the stick of butter until it bubbles, and stir in the flour to form a loose blonde roux. Add the green onions and cook until tender.
Lower the heat to medium-low. Add the oyster water and whisk until the pan contents are as thick as molasses. Add the oysters, and cook for another two 2 minutes. Add salt, pepper, and Tabasco to taste.
Scatter the reserved artichoke pieces in a baking dish. Add the skillet contents. Top with bread crumbs. Bake in a 350-degree oven for about 12-15 minutes, until the bread crumbs are browned and the rapid bubbling of the liquid contents has begun to slow.
Allow to cool for about five minutes. Serve in small dishes with pasta Bordelaise, or as an appetizer.