Bring a large pot of water to a boil.
One at a time, cut the stems from the artichokes to leave a neat, flat base. Lay an artichoke on its side, and cut away the upper third with a sharp knife. With kitchen shears, remove the prickly leaf tips from each remaining leaf. Rub the cut sides and bottom with a lemon wedge, squeezing lemon juice onto the cut areas. Place the prepared artichokes and the lemon wedges in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes. Drain upside down in a colander.
While the artichokes are cooking, heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the green onions and garlic, and cook, stirring for 1 minute. Add the shrimp, 1 teaspoon Essence, salt, parsley, oregano and lemon peel, stirring to mix well, and cook until the shrimp are pink, about 2 minutes. Remove from the heat and let cool.
Preheat oven to 400 degrees F.
When the artichokes are cool enough to handle, Press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart.
In a large bowl combine the bread crumbs, 2 tablespoons olive oil, Parmesan, lemon juice, remaining 2 teaspoons Essence and shrimp mixture. Adjust seasoning to taste. Gently pull the leaves outward from the center until the leaves open slightly. Fill the artichoke cavities with bread stuffing, then pack a little bit into the space between the leaves. Place the artichokes in a large baking dish and drizzle the tops with remaining olive oil. Pour 1/2 cup of water into the bottom of the dish. Bake until the artichokes are golden brown and the bread crumbs develop a nice crust, about 10 to 15 minutes. Serve warm.
Yield: 4 servings