4large artichokes(if yours are on the smaller side, then use five small ones)
2cups(216g)Italian breadcrumbs
1 ½cups(150g)grated parmesan cheese
4clovesgarliccrushed
1tablespoonlemon zest
¼cup(15g)fresh minced parsley
1teaspoondried oregano
½teaspoonred pepper flakes
½cup(114g)melted butter
1teaspoonkosher salt
½teaspoonground black pepper
1whole lemonfor preparing the artichokes
Instructions
Preheat oven to 400 °F (204 °C).
To prepare the artichokes, fill a large bowl with cold water. Squeeze the juice of 1 lemon into the bowl and save the lemon halves.
Trim the artichokes. To do so, cut off the stem so the artichoke can lay flat. Next, trim off at least 1” of the top of the artichoke. Remove the tough, dry leaves around the stem. Then, use kitchen shears to trim off the top of each leaf. Rub the cut parts of the artichoke with the lemon halves
Use a spoon to scoop out the fuzzy interior of the artichoke heart, but leave the bottom intact. Place artichoke in lemon water while you repeat with 3 remaining artichokes.
In a large bowl, stir together breadcrumbs, parmesan, garlic, lemon zest, parsley, oregano, red pepper flakes, melted butter, salt and pepper.
Stuff each artichoke with an equal amount of filling, pulling the larger leaves apart to make sure you get the filling in between each leaf.
Place the artichokes in a baking dish and fill the dish with water up to the first leaves of the artichoke (this will steam them so they cook evenly in the oven).
Cover tightly with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and return to oven for another 10-15 minutes, until the topping is golden brown and the artichoke is tender.