Preheat the oven to 375 degrees F. In a large bowl, stir together the breadcrumbs, lemon zest, Parmesan cheese, minced garlic, chopped parsley, minced oregano, ½ cup olive oil and black pepper. Set aside.
For the artichokes, cut off the stem, leaving ½ inch from the bottom row of leaves. Using kitchen scissors, cut off ½ inch of the tips of all of the artichoke leaves. Cut 1 inch from the top of the artichoke using a serrated knife. Take a slice of lemon and rub over the cut edges of the artichokes to keep them from turning brown.
Use your finger to gently pull open the center leaves of the artichoke. Use a small metal spoon to scrape out the inner fuzzy choke. Place artichokes on a sheet pan and start stuffing the artichoke with your stuffing mix. Put some stuffing mix between each large leave and the artichoke as well as a generous amount in the center.
Put about ½-inch of hot water in the bottom of a baking dish that will snugly hold the artichokes. Add 2 slices of lemon, a bay leaf, and 2 cloves of garlic to the water. Place the artichokes sitting upright in the water. Drizzle with remaining 2 tablespoons of olive oil. Cover with aluminum foil. Pierce the foil a few times with the tip of a sharp knife.
Bake for 1 hour at 375 degrees F, or until a knife easily penetrates the heart of the artichoke or you can easily remove one of the outer petals. Depending on the size of the artichoke, baking time can vary from 50 minutes to 1 hour 20 minutes. Remove artichokes to a serving dish to serve and enjoy!
Ingredients
Directions
Preheat the oven to 375 degrees F. In a large bowl, stir together the breadcrumbs, lemon zest, Parmesan cheese, minced garlic, chopped parsley, minced oregano, ½ cup olive oil and black pepper. Set aside.
For the artichokes, cut off the stem, leaving ½ inch from the bottom row of leaves. Using kitchen scissors, cut off ½ inch of the tips of all of the artichoke leaves. Cut 1 inch from the top of the artichoke using a serrated knife. Take a slice of lemon and rub over the cut edges of the artichokes to keep them from turning brown.
Use your finger to gently pull open the center leaves of the artichoke. Use a small metal spoon to scrape out the inner fuzzy choke. Place artichokes on a sheet pan and start stuffing the artichoke with your stuffing mix. Put some stuffing mix between each large leave and the artichoke as well as a generous amount in the center.
Put about ½-inch of hot water in the bottom of a baking dish that will snugly hold the artichokes. Add 2 slices of lemon, a bay leaf, and 2 cloves of garlic to the water. Place the artichokes sitting upright in the water. Drizzle with remaining 2 tablespoons of olive oil. Cover with aluminum foil. Pierce the foil a few times with the tip of a sharp knife.
Bake for 1 hour at 375 degrees F, or until a knife easily penetrates the heart of the artichoke or you can easily remove one of the outer petals. Depending on the size of the artichoke, baking time can vary from 50 minutes to 1 hour 20 minutes. Remove artichokes to a serving dish to serve and enjoy!