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1
Toast breadcrumbs. Add breadcrumbs to an unheated, nonstick pan. Turn heat to medium. Toast, stirring frequently when bread begins to color, for about 6-8 minutes or until lightly browned. Transfer to bowl to cool.
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2
Clean artichokes. Cut off stems of artichokes. Trim bottoms of stems and peel off rough outer layer. Rub with a cut lemon. Peel off first and second bottom rows of artichoke leaves. Rub exposed area with a cut lemon. Trim top 1/2 inch of remaining leaves with a scissor. When you get close to center, use knife to cut off remaining tips straight across all at once.
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3
For the stuffing, add cheese, garlic, parsley and lemon zest to bowl with cooled breadcrumbs, and stir to combine. Stir in oil. Season with salt to taste.
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4
Using a small spoon, stuff each outer leaf of artichoke with filling. There is no need to stuff thin, inner leaves.
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5
Add stuffed artichokes to a pot with high sides that they will fit into very snug. Season stems with salt and add to bottom of pot. Fill with 1 1/2 inches of water. Season water with a few pinches of salt. Drizzle the top of the artichokes with oil. Cover with lid and bring to a gentle boil. Reduce to a simmer and steam 50-60 minutes or until artichokes are tender and leaves pull off easily. Add additional water, as needed, to maintain 1 inch of water on the bottom of the pot.
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6
After artichokes are cooking about 30 minutes, preheat oven to 450u00b0F. When artichokes are cooked through, remove lid and place on center rack of oven. Roast for 8-12 minutes or until browned on top.
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7
Transfer artichokes and stems to serving plates. Serve with lemon wedges if desired. Enjoy.
