Ingredients

For the Stuffing:
2 1/4 cups coarse dry whole-wheat breadcrumbs (see Ingredient Note)
1 cup finely crumbled feta cheese
2/3 cup oil-packed sun-dried tomatoes, rinsed and finely chopped
1/2 cup minced fresh basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
For the Artichokes :
4 large artichokes (2 1/2-3 1/2 pounds total)
6 teaspoons extra-virgin olive oil, divided
3 cloves garlic, minced
2 cups reduced-sodium chicken broth
1 tablespoon lemon juice
Ingredient Note: We like Ian’s brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250 degrees F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs.



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