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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water.
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. Drain artichokes upside-down on paper towels.
4. Preheat oven to 375 F.
5. In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper.
6. Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil.
7. Place in an 8 x 8 x 2-inch baking dish.
8. In a measuring cup combine water and bouillon; pour into bottom of baking dish.
9. Bake artichokes for 20 minutes or until heated through.
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. Remove from heat; add lemon juice. Place artichokes on individual serving plates.
12. Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.
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