Step 1

Preheat oven to 400F. Bring a large pot of water to a boil. Add 1 Tbsp kosher salt and the zested lemon, cut in half and squeezed. Place whole, trimmed artichokes in the pot, then cook at a rapid boil for 20 minutes. Use tongs to carefully transfer artichokes to a plate. Cool until able to handle.

Step 2

Meanwhile, make the filling. Heat 1 Tbsp olive oil in a small skillet over medium-high heat. Add minced shallot then cook, stirring often, until softened, about 2 minutes. Add garlic, stir to combine and heat through, about 30 seconds, then remove from the heat.

Step 3

In a large mixing bowl, combine shallots, breadcrumbs, Parmigiano Reggiano, sun dried tomatoes, finely chopped herbs, lemon zest, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Add 2 Tbsp reserved oil from sun dried tomatoes or extra virgin olive oil, then stir to thoroughly mix the filling.

Step 4

Use a sharp knife to cut each artichoke in half from top to bottom, cutting straight through the stem. Remove the choke in the center of each artichoke by using a spoon to scoop it out fully, then discard.

Step 5

Line a rimmed baking sheet with parchment paper. Arrange the cleaned, boiled artichokes on top. Use a spoon to help stuff the artichokes, beginning with the outer leaves and filling them generously. It's easier to fill the scooped out center of the artichoke last.

Step 6

Drizzle each stuffed artichoke with a little extra virgin olive oil, then bake for 15 minutes, or until the breadcrumbs are golden brown. Sprinkle with some flaky sea salt just before serving.