Here's What You'll Need
globe artichokes, shallots, garlic, breadcrumbs, parmigiano reggiano, sun dry tomatoes, fine herbs, lemon, salt, pepper, olive oil, flaky sea salt
Bring a pot of water to a boil. Add salt and zested lemon, cut in half and squeezed. Place artichokes in the pot, then cook at for 20 minutes. Use tongs to transfer artichokes to a plate. Cool.
Heat olive oil in a skillet. Add shallot then cook until softened, about 2 minutes. Add garlic, stir to combine and heat through then remove from the heat.
Combine shallots, breadcrumbs, Parmigiano Reggiano, sun dried tomatoes, herbs, lemon zest, salt, and pepper. Add reserved oil from sun dried tomatoes then stir to thoroughly mix the filling.
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.
Line a baking sheet with parchment paper. Arrange the artichokes on top. Use a spoon to help stuff the artichokes, beginning with the outer leaves and filling them generously.
Drizzle each stuffed artichoke with olive oil, then bake for 15 minutes, or until golden brown. Sprinkle with some flaky sea salt just before serving.