New Orleans-Style Stuffed Artichokes | Emerils.com

Ingredients

• 5 cups fine dry unseasoned breadcrumbs, preferably homemade (see Note)
• 1 1/2 cups finely grated Parmigiano-Reggiano cheese
• 1/2 cup finely grated Pecorino Romano cheese
• 1/3 cup minced fresh parsley leaves
• 1/3 cup minced fresh basil leaves
• 1/4 cup finely chopped green onions (green tops only)
• 2 tablespoons minced fresh oregano leaves
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon crushed red pepper (or less, to taste)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup hot water
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1/2 cup olive oil
• 3 tablespoons minced garlic
• 2 tablespoons minced anchovies (about 8 canned anchovy fillets)
• 1 teaspoon salt
• 2 lemons, halved
• 4 large (10-ounce) globe artichokes