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1
Preheat oven to 375F.
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2
To prepare stuffing: Combine breadcrumbs, feta, tomatoes, basil, garlic, salt, pepper and oil in a medium bowl.
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3
To prepare artichokes:
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4
Cut off the top 1 inch of leaves from an artichoke.
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5
Remove the outer layer of small, tough leaves from the stem end.
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6
Snip all remaining spiky tips from the outer leaves.
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Cut off the stem to make a flat bottom.
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8
(Discard the stem.)
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9
Starting at the outer layers and progressing inward, pull the leaves apart to loosen.
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10
Pull open the leaves at the center until you see the spiky, lighter leaves around the heart.
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11
Pull out those lighter leaves to expose the fuzzy choke.
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Scoop out the choke with a melon baller or grapefruit spoon and discard.
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13
Repeat this step with the remaining artichokes.
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14
Spoon 1/2 cup stuffing into the center of an artichoke.
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15
Stuff an additional 1/2 cup stuffing between the outer leaves, toward the base, using a small spoon.
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16
Repeat with the remaining artichokes and stuffing.
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17
Divide any remaining stuffing among the artichokes.
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18
Heat 2 teaspoons oil in a Dutch oven over medium-high heat.
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Add garlic and cook, stirring often, until fragrant, about 30 seconds.
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Add broth and lemon juice; bring to a simmer.
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21
Carefully stand the artichokes upright in the pan.
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Drizzle each artichoke with 1 teaspoon oil.
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Cover, transfer the pot to the oven and bake until tender when pierced down through the center with a knife, about 50 minutes.
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24
Uncover and continue baking until the stuffing is slightly browned, about 10 minutes more.
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25
Remove from the braising liquid and serve.
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26
Use the braising liquid for dipping if desired.
