Prep Time (minutes)
Cook Time (minutes)
6 large full-size artichokes
1 lemon, halved *use zest & juice
2 cups of dried Italian or Panko bread crumbs
1 1/4 cups of grated Pecorino or Parmesean cheese
1/3 cup of chopped flat-leaf parsley leaves
1 teaspoon of dried oregano
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
8 cloves of garlic, finely chopped
1/3 cup of extra-virgin olive oil
1 Using a serrated knife, cut off artichokes stems to create a flat bottom. Cut the top of the artichoke about 1 inch and then cut 1/4 inch or so off the artichoke leaves with kitchen shears, pull off any tough outer leaves.
2 Rub cut parts with lemon halves. Open artichoke leaves to make room for stuffing; If you want, scoop out the center purple leaves and feathery pieces with a melon baller or spoon; set aside.
3 Preheat oven to 425 degrees F. In a large bowl, combine bread crumbs, 3/4 pecorino/parmesean cheese, parsley, salt, pepper, and garlic.
4 You may not need all the chicken stock. Stir in the butter and Parmigiano cheese and serve with extra cheese.
5 Place one quarter of the bread crumb mixture on top of the artichoke and work it in between the leaves. In a deep baking dish or pot, pour in braising liquid to about the 1 inch mark with or without the 1/2 cup of white wine. Place artichokes into the braising water and drizzle artichokes with 1 tablespoon oil.
6 Set on cooktop over medium high heat and bring liquid to a boil. Once it boils, bring it to a simmer by lowering the heat. Cover the pot with a tight lid and cook like this covered for about 40-50 minutes.
7 Keep an eye on the pot because you may need to add more water if it evaporates. (Note: Alternatively you can put the pot in a baking oven for about 45 minutes). Sprinke tops with more cheese and brown tops for about 3 minutes before serving.