Stuffed Artichokes
Ingredients
- 2½ Cups soft breadcrumbs, made from slightly stale crusty bread in a blender or food processor
- ⅔ Cup freshly grated Romano cheese (about 3 ounces)
- 7 Tablespoons olive oil, plus more for greasing
- 1 Teaspoon dried oregano
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 4 artichokes (about 8 ounces each)
- 1 lemon, cut in half crosswise
- Lemon wedges, for serving
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