Baked Stuffed Artichokes Recipe

Ingredients for Baked Stuffed Artichokes

• 4 large artichokes
• 1 tablespoon lemon juice
• 2 tablespoons salt
• Cracker Crumb
• Olive Oil
• 2 cloves minced garlic
• 1 teaspoon dried oregano
• Black Pepper
• 1/2 cup water
• Chicken Bouillon
• 1/4 cup butter

How to Make Baked Stuffed Artichokes

1. Trim artichokes: Remove tough outer leaves until you reach pale green ones. Cut off the stem at the base, leaving about 1 inch attached. Using a spoon, scoop out the fuzzy choke from the center.
2. Boil artichokes: In a large pot, bring 6 cups of water to a boil with 2 tablespoons of salt. Add artichokes and boil for 20-30 minutes, or until a leaf pulls out easily.
3. Drain artichokes: Carefully remove artichokes and drain upside down on paper towels.
4. Preheat oven to 375°F (190°C).
5. Prepare stuffing: In a bowl, combine 1 cup of bread crumbs, 1/3 cup olive oil, 2 cloves minced garlic, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper.
6. Stuff artichokes: Spoon 1/4 cup of the breadcrumb mixture into the center of each artichoke.
7. Brush with oil: Brush the artichokes with 2 tablespoons of olive oil.
8. Bake: Place artichokes in an 8x8x2-inch baking dish. In a measuring cup, combine 1/2 cup water and 1 bouillon cube (dissolved). Pour into the bottom of the baking dish.
9. Bake for 20 minutes, or until heated through.
10. Make lemon-brown butter: In a small saucepan over low heat, melt 1/4 cup of butter. Stir for 3-5 minutes, until the butter turns light brown (do not burn).
11. Finish sauce: Remove from heat and stir in 1 tablespoon of lemon juice.
12. Serve: Place artichokes on serving plates. Spoon 1 tablespoon of lemon-brown butter over each artichoke. Serve remaining butter separately.