Artichokes Stuffed With Lemon Garlic Breadcrumbs

Directions

1. *To prepare the artichokes: Squeeze juice from 2 lemon halves into large bowl of cool water; add in squeezed lemon halves. Cut off top half of each artichoke and throw away. 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 till 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 till ready to use or possibly up to 2 hrs.
2. Heat oven to 400 F. Mix breadcrumbs and oil in medium bowl. Spread mix on large rimmed baking sheet. Bake till golden brown on edges, stirring occasionally, about 10 min. Transfer to large bowl. Fold in lemon juice, oregano, garlic and lemon peel. Season with salt and pepper.
3. Drain artichokes. Gently pull leaves outward from center till 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 c. water into dish.
4. Cover dish with foil; bake till wooden skewer pierces artichokes easily; adding more water as necessary, about 40 min. Remove foil. Continue baking till tops are golden brown, about 20 min.
5. Serve with lemon wedges.
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