2 trimmed and cooked artichokes
½ cup unseasoned dried bread crumbs
¼ cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon freshly grated Romano cheese
1 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
5 basil leaves, minced
Freshly ground black pepper
Steve Petusevsky for “The Oldways Table”