Baked Stuffed Artichokes

• 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

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.

artichokes, lemon juice, salt, crumb, olive oil, clove garlic, oregano, black pepper, olive oil, water, chicken bouillon, butter, lemon juice

Taken from www.food.com/recipe/baked-stuffed-artichokes-3884 (may not work)