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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

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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