1-2 tsp lemon juice
1 cup whole wheat breadcrumbs
1/2 cup cooked quinoa (or sub additional 1/2 cup breadcrumbs)
1/4 cup fresh parsley, chopped
4 garlic cloves, minced
2 tsp oregano
2 tsp basil
1 tsp ground black pepper
1 tsp salt
1/4 cup veggie broth or aquafaba
Preheat oven to 400. Cut off top inch of artichokes and the stems to create a flat base (a serrated knife works best). Use kitchen shears to remove tips from remaining leaves.
Gently pull open the center leaves. Pull out the innermost tender leaves and scoop out the fuzzy choke with a spoon (this is optional, but it makes the artichoke easier to stuff). Brush the artichokes with lemon juice to prevent browning.
In a small bowl, mix the remaining ingredients.
Spoon the stuffing mixture in the center of the artichoke and between the leaves.
Place stuffed artichokes upright in a Dutch oven or baking dish. Add about 1 inch of boiling water to the bottom of the oven/dish and tightly cover with a lid or foil.
Bake artichokes for 1 hour or until you can easily remove one of the outer leaves. Remove lid/foil and broil for a minute or so. Let stand for 5-10 minutes before serving.