Baked Stuffed Artichokes

Ingredients

• 4 whole artichokes
• 2 tablespoons lemon juice, fresh
• 1 tablespoon salt
• 1 cup cracker crumb
• 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

Directions

1. 1

   Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water.

2. 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. 3

   Drain artichokes upside-down on paper towels.

4. 4

   Preheat oven to 375 F.

5. 5

   In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper.

6. 6

   Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil.

7. 7

   Place in an 8 x 8 x 2-inch baking dish.

8. 8

   In a measuring cup combine water and bouillon; pour into bottom of baking dish.

9. 9

   Bake artichokes for 20 minutes or until heated through.

10. 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. 11

    Remove from heat; add lemon juice. Place artichokes on individual serving plates.

12. 12

    Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.