Lemon Shrimp Scampi with Artichokes

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2 tablespoons Italian-style breadcrumbs

1/4 cup plus 1 teaspoon extra-virgin olive oil

1 teaspoon finely grated lemon zest, plus 1 lemon, thinly sliced

5 cloves garlic (1 grated, 4 minced)

2 tablespoons grated parmesan cheese

1 9-ounce package frozen artichoke hearts, thawed

Kosher salt

4 sprigs fresh oregano

4 tablespoons unsalted butter, quartered 1 1/2 pounds large peeled and deveined shrimp

1/4 teaspoon red pepper flakes

1/4 cup finely chopped fresh parsley

1/2 cup dry vermouth or dry white wine