Stuffed Artichoke Recipe: Crispy Baked Perfection - EPPYC

Ingredients

• 4 large globe artichokes
• 2 large lemons
• 2 cups (120g) Panko breadcrumbs
• 1 cup (100g) Pecorino Romano cheese, freshly grated
• 6 cloves garlic, finely minced
• 1/2 cup (25g) fresh flat-leaf parsley, finely chopped
• 1 tbsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 1/2 cup (120ml) extra virgin olive oil
• 1/2 cup (120ml) dry white wine
• 1 cup (240ml) water