1. Preheat your oven to 375 degrees.
2. Before you stuff the artichokes, you need to prepare them. Using a sharp stainless-steel knife, cut the top off (about ½ inch). Take the lemon half and rub it over the cut portion to prevent discoloration.
3. Cut off the stems of the artichokes so they sit flat. Use scissors to remove the first layer of tough outer leaves from each artichoke. Discard these leaves. Using your scissors, snip the sharp tips off the leaves, about ⅛-inch down from the tip.
4. Rinse the artichokes under cool water and set aside.
5. In a large stock pot, heat enough water to cover the artichokes. Cut the remaining lemon into quarters and place in the water. When the water is boiling, add the artichokes. Place a heat-resistant plate (one that fits inside the pan) on top of the artichokes to keep them submerged. Cover the pot and simmer for 10 minutes.
6. Uncover the pot and remove the plate. Using a slotted spoon or tongs, remove the artichokes and place them, stem side down, on a cutting board to cool. When the artichokes are cool enough to handle, use a melon baller or teaspoon to scrape out the hairy “choke” from the center. Pull away any of the small, pale inner leaves.
7. Now it’s time to make some seasoned breadcrumbs! Place the bread pieces that have been dried overnight in the bowl of a food processor. Pulse until you get coarse breadcrumbs. You will need a little more than 2 cups of breadcrumbs. If you have more than you need, don’t worry! You can transfer them to a freezer bag and freeze them for later!
8. In a mixing bowl, combine the breadcrumbs, garlic, Italian parsley, Parmigiano Reggiano, basil, oregano, and lemon zest. Mix to combine. Now, slowly drizzle in ⅓ cup of olive oil to moisten the crumbs. If needed, add a little more olive oil. Remember to save 2 tablespoons to drizzle over the artichokes once they are stuffed.
9. Select a baking dish that will fit the four artichokes snuggly. I use a deep Le Creuset dish with a lid, but you can also use a baking dish that has high sides and use foil as a cover. Place the artichokes, stem side down, in the baking dish. Use your fingers to nestle the seasoned breadcrumbs in between the leaves. I like to pull the leaves back gently, then use my fingers to stuff the breadcrumb mixture down towards the bottom of the leaf. If you have any leftover breadcrumbs, you can stuff them into the center of the artichokes.
10. Carefully pour the water and wine around the bottom of the artichokes. Season the tops of the artichokes with salt and freshly ground pepper, then drizzle with the remaining 2 tablespoons of olive oil. Loosely cover the baking dish with aluminum foil or, if your dish has a lid, place the lid on it.
11. Bake covered for 30 minutes, then remove the foil or lid. After you remove the foil from baking the artichokes, check the liquid level. If the liquid has mostly evaporated, just add a little more water to come up about ½-inch in the pan so the artichokes continue to steam while baking.
12. Bake for another 10 minutes. The artichokes are done when you can easily insert a knife into the leaves without any resistance. If you would like a toasty top, flash the artichokes under the broiler to crisp up the top layer of breadcrumbs. Make sure to keep an eye on them!
13. Remove the baking dish from the oven and place each artichoke in an individual serving bowl. If you like, you can garnish the tops of the artichokes with finely shredded Parmigiano Reggiano, lemon zest, and chopped Italian parsley. Serve with melted unsalted butter or one (or two) of my easy dipping sauces and enjoy!

Notes

Prep Time: 30 minutes plus overnight to dry out homemade breadcrumbs