Baked Stuffed Artichokes

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

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
• ½ teaspoon oregano
• ¼ teaspoon black pepper , freshly ground
• 2 tablespoons olive oil
• 1 cup water , boiling
• 1 teaspoon chicken bouillon
• ½ cup butter (real)
• 2 teaspoons lemon juice , fresh

Directions:

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.

Reviews

[ChipotleChick]

Excellent! I added 1/4 cup of fresh parmesan to the cracker mixture and omitted 1/4 of the oil. I also waited until after boiling them to remove the choke because it was easier. I used saltine cracker crumbs. I used chicken broth instead of the bouillion and water. The stuffing was soooo good! Thanks for sharing this awesome recipe!

[susie cooks]

I followed this exactly and it was delicious!!! I wish I made more. Great recipe, I will definitely make this again. Thanks!