Baked Stuffed Artichokes

Ingredients

• Servings: 4
• 4 whole artichokes
• 2 tablespoons lemon juice, fresh
• 1 tablespoon salt
• 1 cup cracker crumb
• 1/3 cup olive oil
• 1 clove garlic, minced
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1 cup water, boiling
• 1 teaspoon chicken bouillon
• 1/2 cup butter (real)
• 2 teaspoons lemon juice, fresh

Recipe

• 1 trim artichokes and remove chokes. add juice and salt to a large kettle of boiling water.
• 2 add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily.
• 3 drain artichokes upside-down on paper towels.
• 4 preheat oven to 375 f.
• 5 in a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper.
• 6 spoon one-fourth of the mixture into the center of each artichoke. brush all over with 2 tablespoons oil.
• 7 place in an 8 x 8 x 2-inch baking dish.
• 8 in a measuring cup combine water and bouillon; pour into bottom of baking dish.
• 9 bake artichokes for 20 minutes or until heated through.
• 10 in a small saucepan over low heat melt butter. stir for 3 to 5 minutes or just until butter begins to brown. do not burn.
• 11 remove from heat; add lemon juice. place artichokes on individual serving plates.
• 12 spoon 1 tablespoon lemon-butter over the top of each artichoke. serve remaining butter separately.