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1
Braise the Artichokes Fill a large bowl with water.
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2
Squeeze the juice from the halved lemon into the water and add the lemon halves to the bowl.
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3
Working with 1 artichoke at a time, peel off all of the dark green outer leaves.
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4
Using a large, sharp knife, cut off the leaves just above the heart, then scoop out the choke.
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5
Peel the heart and stem and add the artichoke to the water.
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6
Braise the Artichokes In a large, deep skillet, heat 1 tablespoon of the olive oil.
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7
Add the onion, carrot, celery and garlic and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes.
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8
Add the stock, wine and the remaining 1/2 cup of olive oil and bring to a simmer.
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9
Add the peppercorns, artichoke hearts and a generous pinch of salt.
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10
Cover and braise the artichokes over moderately low heat, turning once, until just tender, about 15 minutes.
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11
Using a slotted spoon, transfer the artichoke hearts to a plate.
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12
Let cool completely, then cut off and finely chop the stems.
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13
Discard the braising liquid.
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14
Make the Stuffing Preheat the oven to 350.
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15
Lightly oil a medium baking pan and arrange the artichoke hearts in it, cup side up.
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16
In a medium bowl, mix 1/2 cup of the panko with the chopped artichoke stems and the tomato, olives, garlic, oregano, marjoram, salt, pepper and 1 tablespoon of the Parmigiano.
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17
Gently stir in the beaten egg.
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18
In a small bowl, mix the remaining 2 tablespoons of panko with the remaining 1 tablespoon of Parmigiano.
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19
Spoon the stuffing into the artichoke hearts and top with the panko-cheese mixture and a drizzle of olive oil.
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20
Bake for about 25 minutes, until the artichokes are hot and browned on top.
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21
Transfer to plates and serve right away.
