Baked Stuffed Artichokes - cooking recipe

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

Preparation

Trim artichokes and remove chokes. 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.