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1
Preheat oven to 350F.
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2
Oil bottom of a large casserole with a cover.
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3
Remove stems and all outer leaves from artichokes.
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4
Pull out cone of tender inner leaves, and use a small spoon to scrape away the thistly choke from the center.
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5
Trim away any dark green bits from bottoms.
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6
Put trimmed artichokes into acidulated water.
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7
Melt butter in a saucepan over medium-high heat.
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8
Add onions, and cook, stirring often, until softened, for 3 to 5 minutes.
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9
Add garlic.
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10
Cook for 1 minute more.
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11
Transfer to a bowl, and add breadcrumbs, cheese, oregano and parsley.
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12
Use a fork to blend into a well-mixed loose stuffing, and season with salt and pepper.
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13
Drain artichokes, and place on a work surface upside down.
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14
Press down gently with heel of your hand to loosen leaves.
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15
Using fingers, pull leaves apart and fill insides with small amounts of stuffing, distributing stuffing evenly among artichokes.
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16
Arrange stuffed artichokes snugly in casserole.
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17
Sprinkle chopped tomato over top, and cover.
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18
Bake until a skewer easily pierces through artichoke from top to bottom, for about 45 minutes.
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19
Remove from oven, cool slightly and serve in individual bowls.
