Italian Stuffed Artichokes
Preheat the oven to 350 degrees F.
Trim the bottom of each artichoke. Cut the top 1/2-inch of thorny tips from the artichokes. Invert the artichokes onto a flat surface and bang them gently to open. Use your fingers to further separate the leaves. Stuff the breadcrumb mixture between all the leaves.
Set the artichokes, stem side down, in a Dutch oven; make sure they're tightly spaced to help them stand up. Fill the pot with 1 inch of water; cover, and transfer to the oven. Steam the artichokes, adding more water as needed, until a knife can be easily inserted through the center, 40 to 45 minutes.