- 2 cups fresh breadcrumbs, preferably whole wheat (whole meal)
- 1 tablespoon olive oil
- 4 large artichokes
- 2 lemons, halved
- 1/3 cup grated Parmesan cheese
- 3 garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
- 1/4 teaspoon freshly ground black pepper
- 1 cup plus 2 to 4 tablespoons vegetable stock
- 1/2 cup dry white wine
- 1 tablespoon minced shallot
- 1 teaspoon chopped fresh oregano
- Preheat the oven to 400 F. In a bowl, combine the breadcrumbs and olive oil and coat. Place the crumbs in a baking pan and bake about 8-10 minutes.
- Working with 1 artichoke at a time, trim the stem flush with the base. Cut off the top third of the leaves and any remaining thorns. Rub the cut edges with a lemon half and separate the inner leaves while pulingl out the small leaves from the center. Using a spoon, scoop out the fuzzy choke, then squeeze some lemon juice into the cavity. Prepare the remaining artichokes in the same manner.
- Toss the breadcrumbs with the Parmesan, garlic, parsley, and pepper. Add the 2 to 4 tablespoons stock.
- Using 2/3 of the stuffing, mound it slightly in the center of the artichokes. Then, starting at the bottom, spread the leaves open and spoon a rounded teaspoon of stuffing near the base of each leaf.
- In a Dutch oven with a tightfitting lid, combine the 1 cup stock, wine, shallot and oregano. Bring to a boil, then reduce the heat to low. Arrange the artichokes, stem end down, in the liquid in a single layer. Cover and simmer until the outer leaves are tender, about 45 minutes (add water if necessary). Transfer the artichokes to a rack and let cool slightly. Cut each artichoke into quarters and serve warm.