Ingredients

Makes 6 servings

　　2 cups fresh breadcrumbs from crustless French bread

　　1/4 cup olive oil

　　2 tablespoons fresh lemon juice

　　1 tablespoon chopped fresh oregano

　　3 garlic cloves, minced

　　1 teaspoon grated lemon peel

　　6 medium artichokes, trimmed, left whole, chokes removed according to recipe forTrimmed Artichokes

　　2 tablespoons (1/4 stick) butter, cut into 6 pieces

　　1/2 cup (or more) water

　　Lemon wedges

　　

Step 1

Preheat oven to 400°F. 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.

　　

Step 2

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 13 x 9 x 2-inch glass baking dish. Dot tops with butter. Pour 1/2 cup water into dish.

　　

Step 3

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.

　　

Step 4

Serve with lemon wedges.