Baked Stuffed Artichokes
Ingredients
- 4 fresh artichokes whole
- 2 tablespoon lemon juice fresh
- 1 tablespoon salt
- 1 cup cracker crumbs
- 1/3 cup olive oil
- 1 clove garlic minced
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoon olive oil
- 1 cup water boiling
- 1 teaspoon chicken bouillon
- 1/2 cup butter real
- 2 teaspoon lemon juice fresh
Instructions
Serves: 4. Trim artichokes and remove chokes (see below). Add juice and salt to a large kettle of boiling water. 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. Drain artichokes upside-down on paper towels. Preheat oven to 375 F. In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper. Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil. Place in an 8 x 8 x 2-inch baking dish. In a measuring cup combine water and bouillon; pour into bottom of baking dish. Bake artichokes for 20 minutes or until heated through. 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. Remove from heat; add lemon juice. Place artichokes on individual serving plates. Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.