Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  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.


Most Helpful

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!

ChipotleChick October 28, 2008

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

susie cooks April 15, 2007

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