Remove the stem and cut off the top 1/2 inch of the artichoke. Then with kitchen scissors, remove the tips of the remaining whole leaves. This is to remove the needle at the top of the leaf.

Once you have the artichoke cut and trimmed, wash each choke with water. Make sure to get water inside the artichoke and massage all the leaves open.

Create the stuffing by mixing the breadcrumbs, cheese, garlic powder, and lemon zest. Then take about a 1/4 teaspoon of the mixture and place it between each leaf of the artichoke. Try and work the mixture to the bottom of the artichoke.

After all the artichokes are stuffed, drizzle the tops with olive oil and place them in a large pot with a steaming rack at the bottom. Fill the pot with water to the top of the steaming rack. Cover the lid and steam for about an hour.

Make sure to check your water level throughout the steaming process. You will need to add water if the level gets too low. After they are done steaming, you can place them in an oven-safe pan and bake at 375° for 8 to 10 minutes.

Serve by itself or with a dipping sauce. My go-to dipping sauces are melted butter with lemon or serve with garlic aioli.