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1
Bring a large pot of salted water to a boil.
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2
Preheat the oven to 400 degrees F.
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3
Cut the stems from the artichokes to leave a neat, flat base.
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4
Lay each artichoke on its side, and cut away the upper third with a sharp knife.
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5
With kitchen shears, remove the prickly leaf tips from each remaining leaf.
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6
Rub the cut sides and bottom with a lemon slice, squeezing lemon juice onto the cut areas and set aside.
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7
Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes.
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8
Heat the butter in a small skillet over medium heat.
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9
Add the onions and cook until softened, about 4 minutes.
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10
To the onion pan, add the garlic and oregano and continue to cook for 30 seconds.
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11
Remove from the heat and stir in the bread crumbs, lemon zest, Parmesan, and 1/4 cup of the olive oil.
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12
Mix well and adjust seasonings with salt and freshly ground black pepper.
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13
Drain the artichokes upside down in a colander.
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14
When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves.
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15
Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart.
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16
Gently pull the leaves outward from the center until the leaves open slightly.
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17
Fill the artichoke cavities with bread stuffing, and pack a little bit into the space between the leaves.
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18
Place the artichokes in an earthenware baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil.
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19
Pour 1/2 cup of water into the bottom of the dish and place in oven.
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20
Bake until the artichokes are golden brown and the bread crumbs develop a nice crust, about 10 to 15 minutes.
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21
Transfer to a serving plate, drizzle with some olive oil and sprinkle some grated Parmesan.
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22
Serve with additional lemon wedges.
