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1
*To prepare the artichokes: Squeeze juice from 2 lemon halves into large bowl of cool water; add in squeezed lemon halves.
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2
Cut off top half of each artichoke and throw away.
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3
Cut off stem of artichoke.
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4
Starting at base, bend tough outer leaves back and snap off where they break naturally, leaving tender inner leaves.
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5
Using small sharp knife, trim outside of base till no dark green areas remain.
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6
Scoop out fibrous choke and small purple-tipped leaves, using spoon.
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Rub exposed areas with lemon half.
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Place in lemon water till ready to use or possibly up to 2 hrs.
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9
Heat oven to 400 F. Mix breadcrumbs and oil in medium bowl.
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10
Spread mix on large rimmed baking sheet.
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11
Bake till golden brown on edges, stirring occasionally, about 10 min.
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12
Transfer to large bowl.
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13
Fold in lemon juice, oregano, garlic and lemon peel.
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14
Season with salt and pepper.
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15
Drain artichokes.
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16
Gently pull leaves outward from center till leaves open slightly.
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17
Fill artichoke cavities with bread stuffing.
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Pack stuffing between leaves.
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19
Place artichokes in 13x9x2 glass baking dish.
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20
Dot tops with butter.
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Pour 1/2 c. water into dish.
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22
Cover dish with foil; bake till wooden skewer pierces artichokes easily; adding more water as necessary, about 40 min.
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Remove foil.
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Continue baking till tops are golden brown, about 20 min.
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25
Serve with lemon wedges.
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26
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