Stuffed baby artichokes

Ingredients:

• 1 lemon
• 8 small artichokes (0.6 - 0.7 kg)
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 3 cloves of garlic (2 crushed, 1 grated)
• 0.5 cups dry white wine
• 1/3 cup panko breadcrumbs
• 1 tbsp chopped fresh parsley

Preparation:

1. Grate 0.5 teaspoon of lemon zest and set aside. Cut the lemon into quarters and squeeze the juice into a medium bowl of water; place the squeezed lemon quarters in the bowl. Cut off the top quarter of each artichoke one at a time; remove the tough outer leaves (there will be several layers). Using a small knife, trim the stem and lightly peel the bottom of the base where the stem grows. Cut the artichokes in half lengthwise and place them in the lemon water.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Drain the artichokes, pat them dry, and place them cut-side down in the skillet; add the lemon quarters. Add 2 crushed garlic cloves and a generous pinch of salt. Cook until the artichokes are tender, about 3 minutes. Add the wine and bring to a simmer, then add 1 cup water. Cover, reduce the heat to medium, and simmer until the artichokes are tender, 10 to 15 minutes. Remove the lid and remove the skillet from the heat.
3. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the reserved lemon zest and grated garlic and cook, stirring constantly, for about 20 seconds. Add the breadcrumbs and 1/2 teaspoon salt and cook, stirring, until golden brown, about 7 minutes. Stir in the parsley.
4. Place the artichokes cut-side up on a platter and season lightly with salt. Sprinkle with breadcrumbs and drizzle with olive oil. Serve warm or at room temperature.