Baked Stuffed Artichokes

Recipe by Tina in Ohio
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim artichokes and remove chokes. 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.
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