Vegetables: Stuffed Artichokes 04 by Recipe Cottage

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	Stuffed Artichokes 04

		Baked Stuffed Artichokes Serves: 4 4 fresh artichokes whole 2 tablespoons 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 tablespoons olive oil 1 cup water boiling 1 teaspoon chicken bouillon 1/2 cup butter real 2 teaspoons lemon juice fresh 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.