2 Large Artichokes
3 Cups Breadcrumbs
1 Teaspoon Lemon Zest
½ Cup Parmesan Cheese, grated
4 Cloves Garlic, minced
½ cup parsley, chopped
1 Teaspoon Oregano
½ Olive Oil
Salt and pepper to taste
2 Cloves garlic, chopped
1 Lemon
1 Bay Leaf
2 Tablespoons olive oil

  1. Preheat oven to 375 degrees.
  2. Prepare the artichokes by cutting off the tips of the leaves, about 1 inch off the top and remove the inner yellow leaves from the center.
  3. Combine the breadcrumbs, lemon zest, Parmesan cheese, minced garlic, chopped parsley, oregano, ½ cup olive oil, salt and pepper in a large mixing bowl.
  4. Add hot water to a small round baking dish about a ½ inch deep. Make sure the dish is small enough to fit the artichokes snuggly. Add garlic, juice of one lemon and a bay leaf to the water.
  5. Stuff each artichoke with the breadcrumb mixture and place into the baking dish with water.
  6. Drizzle the artichokes with a couple tablespoons of olive oil, salt, and pepper.
  7. Cover the pan with foil and poke a few holes on the top to allow steam to escape.
  8. Bake for one hour or until tender.
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