Total Calories: 529
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 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.
This Baked Stuffed Artichokes recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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