2 c Fresh breadcrumbs from
-French bread; crustless
1/4 c Olive oil
2 tb Fresh lemon juice
1 tb Fresh oregano; chopped
3 Cloves garlic; minced
1 ts Lemon peel; grated
6 md Artichokes*
2 tb Butter; (1/4 stick) cut into
-6 pieces
1/2 c Water; (or more)
Lemon wedges
*To prepare the artichokes: Squeeze juice from 2 lemon halves into large
bowl of cold water; add squeezed lemon halves. Cut off top half of each
artichoke and discard. Cut off stem of artichoke. Starting at base, bend
tough outer leaves back and snap off where they break naturally, leaving
tender inner leaves. Using small sharp knife, trim outside of base until no
dark green areas remain. Scoop out fibrous choke and small purple-tipped
leaves, using spoon. Rub exposed areas with lemon half. Place in lemon
water until ready to use or up to 2 hours.
Heat oven to 400F. Mix breadcrumbs and oil in medium bowl. Spread mixture
on large rimmed baking sheet. Bake until golden on edges, stirring
occasionally, about 10 minutes. Transfer to large bowl. Mix in lemon juice,
oregano, garlic and lemon peel. Season with salt and pepper.
Drain artichokes. Gently pull leaves outward from center until leaves open
slightly. Fill artichoke cavities with bread stuffing. Pack stuffing
between leaves. Place artichokes in 13x9x2 glass baking dish. Dot tops with
butter. Pour 1/2 cup water into dish.
Cover dish with foil; bake until wooden skewer pierces artichokes easily;
adding more water as necessary, about 40 minutes. Remove foil. Continue
baking until tops are golden, about 20 minutes.
Serve with lemon wedges.
Printed in
Yields
6 Servings